Lasagna Soup

Lasagna Soup 

(seriously easy)

Use your best leftover spaghetti sauce with meat or make fresh. Make it the way you always do. 

Then (and I am not kidding) add chicken broth until you reach a consistency that is soup-like. I never measure any of this - add spaghetti sauce - add chicken broth. Taste it. Need more garlic? Salt? Italian seasonings? Add until it gets like you like it. 

Then put an entire box of lasagna noodles in a large zip lock bag and then hit the bag with something heavy until you break all lasagna noodles into small pieces (size of a quarter). You do not want huge unwieldy pieces of lasagna noodle slapping you in the face that make you have to cut it to eat it. You can go larger than a quarter size per piece, but not as big as a credit card. Add broken lasagna noodles to pot with spaghetti sauce and chicken broth. 

Let the noodles get cooked thoroughly - they are very sneaky - they will soak up TONS of the chicken broth so you will have to add more. Makes the pasta yummy, but takes away the soupy part of the meal. 

When all ingredients have had time to love each other, it is ready to eat. Want to stretch it to make more? Add tomato sauce or tomato juice (Or more broth). 

To serve: Take a container of Ricotta cheese, same amount of shredded mozzarella cheese, and however much Parmesan cheese you want to dump in. Mix all that together and plot a big tablespoon full (or more) in the middle of your big bowl of soup. That’s it!! Make it your own - add chopped mushrooms, eat with crusty French bread. Makes a ton. Please share with someone who needs a hot meal right now.