Lasagna soup

1 pound Italian sausage
▢1/2 medium onion chopped
▢4 cloves garlic minced
▢1 (28 fluid ounce) can crushed tomatoes
▢4 cups beef broth
▢1 cup water
▢1/4 teaspoon Italian seasoning
▢10 uncooked lasagna noodles broken into smaller pieces
▢1-2 tablespoons fresh basil torn/sliced thin
▢Salt & pepper to taste
▢Toppings: ricotta, grated parmesan cheese, shredded mozzarella use any/all/none to taste
INSTRUCTIONS

Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it (I didn't).
Add the onion and garlic, and continue cooking for 4-5 minutes.
Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.
While the soup's cooking, prep your toppings.
Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).
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