I started collecting recipes for the
upcoming A-Z blogging challenge because I was going to
try to overachieve and do tandem like I've done in the past. I just don't
have it in me this year. But I do want to share the recipes I've made and
saved up because some of them are just too good not to share. This
one is one of Tall Cool ☺ne's favorites. Aunt Margie sent me a subscription to GRIT
magazine and I found this in this year's Jan/Feb issue. Love it!
Oh and before I forget, make sure you check out Crackerberries and click on the follow so that you
don't miss any of the upcoming A-Z posts.
Ingredients
1 lb. ground
Italian sausage
1 tbsp. olive oil
1 small shallot,
diced
4 cloves garlic, chopped
6 oz. tomato paste
24 oz. marinara sauce
7 cups chicken broth
Seasoning
& Pasta
1 tsp. oregano
1 tbsp. dried basil
1 tsp. crushed red pepper flakes
Salt & pepper, to taste
8–10 lasagna
noodles, broken
Cheese Blend
1 cup ricotta
cheese
1 cup shredded
mozzarella
½ cup grated
Parmesan
½ cup Romano cheese
Finish
1 cup fresh spinach
Fresh basil, to taste
Instructions
In a large Dutch
oven over medium-high heat, cook sausage until browned. Remove
and set aside.
Add olive oil to the pot. Sauté shallot for about 5 minutes, stirring
occasionally. Add garlic and cook for 2
minutes. Stir in tomato paste, marinara
sauce, broth, and all seasonings.
Return sausage to the pot and bring to a simmer. Add broken lasagna noodles.
Cook until tender (about 10–12 minutes). Stir in spinach and simmer another 5–8
minutes.
Cheese Topping
In a small bowl, mix: Ricotta, Mozzarella, Parmesan Romano
To Serve
Ladle soup into bowls and top with a generous scoop of the cheese mixture.
Garnish with fresh basil.
Serve with warm Italian bread and don’t rush it—this is a sit-down and enjoy
your company kinda meal.
© Crackerberries Kitchen 2026
