2
cans (14.5 oz each) Muir Glen™ diced tomatoes with Italian herbs, undrained
1/4
teaspoon pepper
6
oz lasagna noodles, broken into 1- to 2-inch pieces (from 16-oz box)
1/2
cup grated Parmesan cheese
1 1/2
cups whole milk ricotta cheese
Instructions
Step
1
In 5- to 5 1/2-quart Dutch oven, cook Italian sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender; drain.
Step
2
Stir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Step
3
Serve soup with Parmesan and ricotta cheese.
Garnish soup with chopped fresh basil leaves and additional grated Parmesan cheese, if desired.
Mild Italian sausage is a great substitute for the spicy Italian sausage. And serving with crushed red pepper flakes is an easy way to adjust each person’s spicy heat preference.
Serve soup with slices of Pillsbury™ French bread or garlic bread for dipping.
Swap lasagna noodles for another type of pasta, such as farfalle, campanelle or rotini. Note that the cook time may vary.
