Slow Cooked Lasagna Soup with Italian Bread

Prep Time 35-40 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. Spray baking sheet tray and place Italian-style breadstick dough on top. Let dough rise 10-15 min. at room temp.
3. Meanwhile, add chicken/sausage mix, sauce, 1/2 tsp. of kosher salt, and 3 cups of water to a large pot. Bring to a boil, cover, and simmer on low for 30 min.
4. While soup is cooking, shape dough into a rectangle, no less than 1/2 inch thick. Massage Parmesan Topping Mixture to re-combine and spread on top of bread. Bake for 15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
5. Break noodles into bite-sized pieces inside sealed bag. Add pasta to soup and cook 5-8 min. or until tender.
6. To serve, slice into breadsticks with a serrated knife. Ladle soup into bowls and evenly distribute cheese blend over top. Serve with breadsticks.

Prep Time 35-40 min. | Large
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. Spray baking sheet tray and place Italian-style breadstick dough on top. Let dough rise 10-15 min. at room temp.
3. Meanwhile, add chicken/sausage mix, sauce, 1 tsp. of kosher salt, and 6 cups of water to a large pot. Bring to a boil, cover, and simmer on low for 30 min.
4. While soup is cooking, shape ea dough into a rectangle, no less than 1/2 inch thick. Massage Parmesan Topping Mixture to re-combine and spread on top of bread. Bake for 15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
5. Break noodles into bite-sized pieces inside sealed bag. Add pasta to soup and cook 5-8 min. or until tender.
6. To serve, slice into breadsticks with a serrated knife. Ladle soup into bowls and evenly distribute cheese blend over top. Serve with breadsticks.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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