LASAGNA SOUP

In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.

Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.

Pour in chicken broth and bring to a simmer.

Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.

Add mozzarella and stir, letting melt into soup.

Garnish with Parm and basil.