Italian sausage: Use all Italian sausage for extra flavor.I recommend adding a tablespoon of beef bouillon, reducing the salt, then salting to taste.

Turkey sausage: Swap the lean ground beef for turkey or chicken sausage.You may also use vegetable broth but it is not as flavorful. Bouillon broth: Use water plus chicken bouillon or chicken base to equal 8-10 cups broth.Pasta: Any small pasta shape will work.Heavy cream: This mellows the acidity while adding a subtle creaminess and thickness to the soup.Red pepper flakes: A pinch of red pepper flakes adds an extra kick but will not make the soup spicy.Herbs and spices: This Lasagna Soup is seasoned to perfection with dried basil, thyme, oregano, and parsley, salt and a bay leaf.Chicken broth: Use low sodium chicken broth so the soup isn’t too salty.Tomato paste: Tip! Freeze leftover tomato paste by the tablespoon wrapped in parchment paper.They are highly prized for their sweet, intense tomatoey flavor and lower acidity. Crushed tomatoes: I recommend San Marzano tomatoes from the brands San Marzano, Cento and Muir Glen.Use Prego as pictured, or my new favorite Rao’s brand which you can purchase on Amazon HERE. Marinara sauce: Use one 24-ounce jar of your favorite marinara sauce.Garlic: I use 5 garlic cloves but you can use more or less depending on your garlic love.Onion: Use one yellow onion diced small so the pieces soften quickly.Beef: Use lean ground beef, or for extra flavor, use half beef, half Italian sausage.Break the noodles into 1-2” pieces – they do not have to be perfect! Lasagna Noodles: Use regular lasagna noodles -NOT no boil lasagna noodles.

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