Step-by-step Instructions

• In a large pot over medium-high heat, cook the Italian sausage until browned. Drain grease and remove meat from the pot.
• In the same pot, heat olive oil over medium heat. Add in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute.
• Stir in tomato paste, marinara sauce, diced tomatoes, oregano, salt, and pepper. Stir until well combined.
• Add chicken broth and Italian sausage to pot. Bring to boil then add lasagna noodles to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach and stir.
• In a small bowl, add Original Goat Chevre Cheese, blend until creamy using a hand mixer. Stir in Evalon and Chandoka cheeses.
• Ladle the soup into bowls and add a dollop of the cheese mixture on top. Garnish with fresh basil.