Lasagna Soup Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 tbsp olive oil 1 large yellow onion, chopped 6 garlic cloves, minced 1/2 lb sweet italian sausage 1/2 lb hot italian sausage 1 tbsp fennel seed 1 tbsp sugar 1 tbsp italian seasoning 1 tsp table salt 1 tsp ground nutmeg 1 cup red wine 28 oz can crushed tomatoes 6 oz can tomato paste 3 cups chicken broth 8 broken (about 7 oz), no-boil lasagna noodles 1/4 cup milk CHEESE TOPPING: 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese 1 cup grated parmesan cheese
			In a large soup pot, combine the olive oil and onion, saute over medium-high heat until soft, add garlic, cook for 2 more minutes. Remove the onion & garlc and set aside, then add the sausage and fennel seed and saute until cooked through. Season with the Salt, Sugar, Italian Seasoning and Nutmeg and add wine. Cook, stirring 3 to 5 minutes to infuse the meat with flavor. Return the cooked onion & garlic to the pot and add the tomato paste, crushed tomatoes, chicken broth. Break lasagna noodles into 1" pieces then and to the soup. Simmer over medium-low heat for 25 to 30 minutes, stirring occasionally to blend the flavors and soften the noodles. Meanwhile, in a medium bowl, combine the mozzarella, Parmesan and ricotta and mash them with a fork. Cover the bowl with plastic wrap and refrigerate until it is needed. Stir the milk into the soup, then simmer for 2 to 3 minutes to smooth out the flavors. To serve, divide the soup among large bowls. Top each with a heaping tablespoon full of the cheese mixture and stir it in to melt.