Lasagna noodles simmered in tomatoes, garlic, and chicken (or vegetable) broth. You have two choices: Italian sausage for meat lovers or garden vegetables for veggie lovers. Served with a dollop of cheese topping. "This tastes just like lasagna but in a soup".
Remove the casings from the Italian sausage.
In a large Dutch oven or soup pot, brown the Italian sausage and onion over medium heat. Add the garlic and cook for about 1 minute. Drain grease
Stir in the crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, garlic powder and onion powder. Bring mixture to a boil. Then d stir in lasagna pieces. Reduce heat to medium-low and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste. Add the ricotta cheese.
Serve with a dollop of the cheese topping.
Any short pasta may be substituted for the lasagna noodles.
*For my vegetarian friends, just omit the Italian sausage, and substitute 1 medium zucchini, 2 carrots and 2 stalks celery. Use vegetable broth instead of chicken broth.