Italian sausage, casings removed
1/2 onion, diced
2 cloves garlic, minced
4 tablespoons fresh chopped parsley
3 cups chicken broth
2 1/2 cups water
2-3 dried bay leaves
2 cups marinara sauce (I used our regular jarred spaghetti sauce)
black pepper
broken lasagna noodles (break them into small pieces or they just don't stay on the spoon)
Toppings:
shredded mozzarella cheese
1/2 cup ricotta cheese
grated parmesan cheese
fresh chopped parsley
fresh basil chiffonade
Mix the ricotta cheese with some fresh parsley and grated parmesan. The mozzarella and basil will be individual toppings.
Directions:
Heat oil in a large soup pot. Add the sausage until browned breaking it up with your spoon.
Add chopped onion and cook about 3 minutes. Add garlic and stir until fragrant.
Add broth, water, parsley, pasta sauce, bay leaves, black pepper, and bring to a boil.
Add in broken pasta and boil per box instructions.
Divide soup among bowls and top with the riccotta cheese mixture, some shredded mozzarella, black pepper, and the fresh basil chiffonade.
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