Lasagna Soup

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Add the noodles and cook as the label directs.
3. 3
   Drain; drizzle with olive oil and toss.
4. 4
   Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
5. 5
   Add the onion and cook, stirring, until softened, about 4 minutes.
6. 6
   Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
7. 7
   Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
8. 8
   Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer.
9. 9
   Uncover and cook until slightly reduced, about 10 minutes.
10. 10
    Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
11. 11
    Divide the soup among bowls.
12. 12
    Top with ricotta and sliced basil.
13. 13
    Photograph by Johnny Miller