Ingredients
1
lb ground spicy Italian sausage
1/2
cup diced yellow onion
1
container (32 oz) Progresso™ chicken broth (4 cups)
2
cans (14.5 oz each) Muir Glen™ diced tomatoes with Italian herbs, undrained
1/4
teaspoon pepper
6
oz lasagna noodles, broken into 1- to 2-inch pieces (from 16-oz box)
1/2
cup grated Parmesan cheese
1 1/2
cups whole milk ricotta cheese
Preparation
In 5- to 5 1/2-quart Dutch oven, cook Italian sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender; drain.
Stir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Serve soup with Parmesan and ricotta cheese.
