½ pound mozzarella (I make my own from our goat's milk so I dice it up, but use what you like shredded or cubed small - just so it can melt when you can put it in your bowl)
8 oz whole milk ricotta cheese
2 tablespoons fresh basil, minced
Preparation Instructions
In a large dutch oven or stock pot, brown the sausage over medium high heat, breaking it up as it cooks.
Once most of the pink is gone, add the onion, garlic, oregano, basil, coriander, turmeric, salt and pepper.
Next add the tomato paste and stir it around a bit just to break it up, then pour in the diced tomatoes and stock. Bring to a boil, then reduce heat and allow to simmer about 15-20 minutes (the longer it simmers, the more flavor it will have but do what you have time for!)
In a medium mixing bowl, combine the mozzarella, ricotta and basil and set aside.
Add the broken up lasagna noodles and spinach and cook until al dente.
To serve, ladle a serving into each bowl and spoon a some of the cheese into the middle of it.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/10/easy-and-delicious-lasagna-soup/