Cheesy Lasagna Soup | Wisconsin Cheese

Ingredients

• 1 pound bulk mild Italian sausage
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 can (28 ounces) crushed tomatoes, undrained
• 4 cups (32 ounces) chicken stock
• 2 cups water, divided
• 8 ounces uncooked lasagna noodles (not no-boil), broken into 2-inch pieces
• 1/4 teaspoon pepper
• 2 cups packed coarsely chopped fresh spinach
• 1/4 cup chopped fresh basil
• Salt to taste
• 8 ounces Weywauwega Star Dairy Mozzarella cheese, shredded (2 cups)
• 2 cups Clock Shadow Creamery Ricotta cheese (16 ounces)
• 1 1/2 ounces Weyauwega Star Dairy Parmesan cheese , shredded (1/2 cup)
• Chopped basil, optional