SAUSAGE LASAGNA SOUP

SAUSAGE LASAGNA SOUP 1 tbs olive oil ½ cup onion, chopped 1 lb hot or sweet bulk Italian sausage 4 cloves garlic, finely minced 28 oz can crushed tomatoes 4 cups chicken stock or broth 1 tbs oregano ½ tsp red pepper flakes (optional) 1 tbs balsamic vinegar Salt (to taste) 1-2 tbs brown sugar (optional) 8 oz lasagna noodles, broken up 2 cups shredded mozzarella 1 or 2 torn fresh basil leaves for each bowl as a garnish (it adds flavor too) Grated Parmesan for garnish Heat oil in a large dutch oven over medium heat. Add onion and cook, stirring frequently, until it's translucent. In the same pot, brown the sausage meat and onion until fully cooked; drain fat from the pan. Add the garlic and cook until garlic is fragrant. Stir in the tomatoes, balsamic vinegar, red pepper flakes (if using) and oregano. Add the stock. Taste and salt to taste. If it tastes too sour for your taste, stir in 1-2 tbs brown sugar. Cook until the soup begins to simmer. Place the broken-up lasagna noodles to the soup. Cook until pasta is al dente, about 10 minutes. Stir in the shredded cheese. Serve and top each bowl with Parmesan cheese and the torn basil.