1. Cut the bacon into small pieces. Peel and dice the onion and garlic finely. Clean the carrots and celery stalk and dice finely. Wash and dry the bell pepper, remove the seeds, and dice finely as well. Remove the casings from the sausages and place everything close to your stove, so it is ready when you need it.

2. Heat up a large pot (Dutch oven) with some olive oil. Add the diced bacon and fry for a moment, then add the onion and garlic and sauté until soft and glossy. Next, add the diced veggies – carrots, celery, and bell pepper – and stir in. Cook everything for about 3-4 minutes until the veggies are softer. Stir often.

3. Crumble the meat from the sausages and add to the pot – cook until nicely browned for about 4-5 minutes while stirring often. Add the tomato paste, dried oregano, basil, thyme, and cayenne pepper, and mix in. Let cook for about a minute or so, then deglaze with the white wine. Let that cook for a moment until the wine has almost completely disappeared, then add the veggie broth and crushed tomatoes. Season with salt and pepper and let come to a boil, then reduce the heat and let the soup simmer for about 25-30 minutes – stir frequently.

4. Next, add the milk and broken lasagna noodles and mix in. Let the soup simmer for another 10 minutes or until the lasagna noodles are »al dente«. Last, add the grated Parmesan and baby spinach leaves and mix in. Season with more salt and pepper if needed. Serve in bowls with some additional grated Parmesan.