One Pot Lasagna Soup

Get out a large pot or dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add the White Mushrooms (1 cup) , Onion (1) , and Garlic (3 cloves) and let them get soft and fragrant for about 2-3 minutes.

Add the Ground Sweet Italian Sausage (1 lb) and break it up as it browns completely. While it browns, season everything with Salt (1 pinch) , Crushed Red Pepper Flakes (1 pinch) , Dried Thyme (as needed) and Dried Basil (as needed) .

Once the sausage cooks, pour in the White Wine (1/3 cup) and let it cook off for another 4-5 minutes.

Then pour in the Marinara Sauce (1 jar) , Crushed Tomatoes (1 can) , and Chicken Stock (2 cups) . Bring the soup to a gentle boil, then reduce it to a simmer. Let it cook for 30 minutes.

When the 30 minutes is up, add in the Lasagna Noodles (10) to cook until tender for about 10-12 minutes.

While it cooks, put together the cheese mixture. Stir Mozzarella Cheese (2 cups) , Parmesan Cheese (1/2 cup) , and Ricotta Cheese (1/2 cup) together well, then squeeze it together with clean hands into a fairly solid mixture.