Lasagna Soup

To me, the only way to make this is using leftover “spaghetti sauce” - making it one of the easiest soups ever. I like it best with meatier sauces.

Don’t skip the toppings!

Total: 30 min 

Active: 30 min 

Yield: 4 servings 

4 cups low-sodium chicken broth 

2 ½ - 3 cups left over spaghetti sauce with meat/sausage (the meatier the better for this recipe)

8 ounces mafalda or radiatore pasta, cooked according to package directions, drained BUT reserve 1 cup of cooking liquid

To serve, top each bowl with:

A dollop of whole milk ricotta, stirred until lightened 

Shredded mozzarella 

Fresh basil, torn or chiffonade

Grated parmesan cheese 

In a large pot, combine chicken broth and spaghetti sauce. Bring to a boil; reduce heat and season with salt, pepper and crushed red paper to taste. Simmer while pasta cooks.

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; reserve 1 cup pasta cooking water.

Stir reserved pasta water into broth and sauce mixture until desired consistency. 

Place cooked pasta in a soup bowl. Ladle  soup over. 

Top each serving with ricotta, mozzarella, fresh basil and grated Parmesan.

Serve.