½ lb ground sausage meat or plant sausage OR 1.5 C cooked chickpeas (drained and rinsed, pulsed in a food processor)
1 onion (diced)
8 mushrooms (chopped)
2 small zucchini (chopped)
4 cloves garlic (chopped)
2 C prepared marinara sauce
Sea salt and pepper
6 sheets lasagne noodles (traditional or no-boil, broken up into bite size pieces*)
6 cups vegetable stock (chicken stock or water*)
Parmesan rind- optional
Baby spinach or leafy green of choice
Garnish optional - dollop of ricotta and/or grated parm
Steps
Heat a large pot over medium-heat. If using sausage, add oil and when warm, add sausage. Saute until browned and just cooked. Add the onion, mushrooms and zucchini. Saute until vegetables are tender.
Add garlic to the pot and saute until fragrant. Add chickpeas, if using.
Stir in marinara sauce, stock and parmesan rind (if using) and season with salt and pepper. Bring to a boil and add lasagne noodles.* Stir soup with a wooden spoon so the noodles don’t stick together. Lower to a simmer and continue to stir, and cook for 10 minutes. Test lasagne noodles for tenderness. Stir in spinach or leafy greens and cook until wilted. Garnish with ricotta or grated parm before serving (do not garnish if you’re planning on freezing the soup).
Reviews
Kristen Collishaw on 2024-02-01 (5 stars): Made this for our Italian neighbors last night - they couldn't believe how much flavor there was - I ended up having to use Boar's Head Italian Sausage that was precooked, so I was afraid the flavor wouldn't get through, but it turned out amazing! And I used gluten free lasagne sheets and nobody knew. Thank you so much! Another great recipe!
Kim on 2024-01-29 (5 stars): I made this when you first put it on Instagram a few years ago, and it is a family favorite. It is so easy to add whatever vegetables I need to use up, too. Love it.
