Name: Three Cheese Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 lbs. Italian sausage; 2 tsp olive oil; 1 yellow onion, chopped; 4 large garlic cloves, minced; 3 TB tomato paste; 24 oz marinara sauce; 1 14.5 oz can of diced tomatoes; 2 tsp dried oregano; ½ tsp salt; ¼ tsp ground black pepper; ¼ tsp crushed red pepper flakes; 7 cups chicken stock; 9 lasagna noodles, broken into pieces; 2 cups fresh spinach; ½ cup fresh basil leaves, sliced thinly; 8 oz LaClare Creamery Original Goat Cheese; ¼ cup grated LaClare Creamery Evalon Raw Goat Milk Cheese , grated; ¼ tsp salt; ground black pepper, to taste; 2 cups LaClare Creamery Chandoka Cheese , shredded

the details

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Yield: 8

ingredients

1 lbs. Italian sausage
2 tsp olive oil
1 yellow onion, chopped
4 large garlic cloves, minced
3 TB tomato paste
24 oz marinara sauce
1 14.5 oz can of diced tomatoes
2 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
¼ tsp crushed red pepper flakes
7 cups chicken stock
9 lasagna noodles, broken into pieces
2 cups fresh spinach
½ cup fresh basil leaves, sliced thinly
8 oz LaClare Creamery Original Goat Cheese
¼ cup grated LaClare Creamery Evalon Raw Goat Milk Cheese , grated
¼ tsp salt
ground black pepper, to taste
2 cups LaClare Creamery Chandoka Cheese , shredded

directions

In a large pot over medium-high heat, cook the Italian sausage until browned. Drain grease and remove meat from the pot.
In the same pot, heat olive oil over medium heat. Add in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute.
Stir in tomato paste, marinara sauce, diced tomatoes, oregano, salt, and pepper. Stir until well combined.
Add chicken broth and Italian sausage to pot. Bring to boil then add lasagna noodles to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach and stir.
In a small bowl, add Original Goat Chevre Cheese, blend until creamy using a hand mixer. Stir in Evalon and Chandoka cheeses.
Ladle the soup into bowls and add a dollop of the cheese mixture on top. Garnish with fresh basil.