Cheesy Lasagna Soup

Instructions

1. Cook sausage and onion in a Dutch oven over medium heat until meat is no longer pink; drain.
2. Add garlic and red pepper flakes if desired; cook and stir for 1 minute. Stir in tomatoes, loosening any browned bits from bottom of pan. Add the stock, 1 cup water, lasagna noodles and pepper. Bring to a boil, stirring frequently.
3. Reduce heat to medium; gently boil for 10-12 minutes or until noodles are tender, stirring occasionally.
4. Stir in spinach and basil. Season with salt to taste. Add remaining water if necessary. Remove from the heat.
5. Divide mozzarella into six serving bowls; ladle soup over cheese. Garnish with the ricotta, parmesan and basil if desired.