Lasagna fans! Here's a recipe that will change the way you think about your favorite pasta noodle. Jim Gilles, owner of Hill View Farms Meats in Owensboro, Kentucky, serves up a unique twist on the Italian classic. He makes an incredible Lasagna Soup that features sausage and some delicious Kentucky Proud cheeses. Here's how to make it!


1 pound Hill View Farm's Zesty Italian sausage

1 yellow onion (diced)

2 garlic cloves (minced)

2 teaspoons dried Spicewalla basil

3 teaspoons dried Italian seasoning (from Alchemy)

1 teaspoon Spicewalla salt

1/2 teaspoon Spicewalla pepper

1 can (15 ounce) crushed/diced tomatoes, undrained

1 cup water

1 cup red wine (Robert Mondavi Cabernet Sauvignon)

1 bottle (32 ounce) Edge Farms tomato juice

1 can (8 ounce) tomato sauce

1 package (8 ounce) lasagna noodles, broken into smaller pieces


 1 block (8 ounce) of Boone Creek Creamery mozarella cheese, shredded

1/2 cup grated Cortana Parmesan cheese

1/2 cup ricotta cheese

1/4 teaspoon salt

1/4 teaspoon pepper


1. Combine all the ingredients for the cheese mixture in a medium bowl.

2. In a large pot, cook over medium heat, add sausage, onion, garlic, basil, Italian seasoning, salt and pepper. Brown until meat is fully cooked.

3. Add in crushed tomatoes, water, wine, tomato juice, and tomato sauce.

4. Bring to a simmer, then add in your broken lasagna noodles.

5. Simmer and stir regularly. This will take between 10 to 20 minutes. It all depends on how small or large your lasagna pieces are and how "done" you want them.

6. Remove from heat and stir in 1/2 of your cheese mixture.

7. To serve, spoon soup into a bowl and top with some of the remaining cheese mixture.

For this recipe, Jim put his "Hill View Farms" twist on a recipe shared originally by Show Me The Yummy.

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