{Recetas} Lasagna Soup

Friends, the soup from last week was DEEEEEE-VINE! I made it for my closest girlfriends, and everyone gobbled it up. So I thought I would share the recipe with y'all. You should make it tonight. I'm serious. It's that good!

What you need:

• 2 tablespoons olive oil
• 2 packages mild Italian sausage
• 1 package baby bella mushrooms
• 2 medium zucchini
• 2 32 ounce cartons of chicken stock
• 2 cans tomato sauce
• 1 can fire roasted garlic diced tomatoes
• 1 can diced tomatoes
• 1 tablespoon garlic
• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 2 tablespoons dried parsley
• 2 teaspoons black pepper
• 1 package noodles of your choice
• Cheese, cheese, cheese

What you do:

• Heat the oil in a dutch oven over medium-high heat, then add and brown the Italian sausage. Bring a pot of water to boil for your noodles.
• Once the Italian sausage is browned, add the chicken stock, tomato sauce, and diced tomatoes to the pot. Turn the heat to low.
• While the soup is warming, slice the zucchini and mushrooms. Add both to the pot. Return the heat to medium-high.
• Add in the garlic, basil, oregano, and pepper. Stir it all together.
• Bring the soup to a boil, then lower the heat and allow it to simmer until the mushrooms and zucchini are done.
• When the pot of water boils, add the noodles and cook according to the package directions. I used rotini noodles, but you can use whatever you'd like. I've made this with bow-tie pasta, and with mini lasagna noodles. Anything works!
• I keep the noodles separate. You can easily throw them in the soup, but I think they get a little too mushy. Especially if you make enough soup to freeze half.
• Place a scoop of noodles in a bowl, then pour your soup over the top. Finally, load on the mozzarella and parmesan cheese. Then, devour the soup like nobody's watching. Because it is that good!