Lasagna Soup

Name: Lasagna Soup
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 1 pound hot or sweet Italian sausage, casings removed; 1 sweet onion, diced; 4 cloves garlic, minced; 1 1/2 teaspoons dried oregano; Pinch red pepper flakes; 2 tablespoons tomato paste; 4 cups low-sodium chicken broth; 28 ounces can diced fire-roasted tomatoes; 8 ounces lasagna noodles, broken into pieces (about 10 noodles); Kosher salt and freshly ground black pepper; 8 ounces ricotta cheese; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup heavy cream; 1/2 cup chopped fresh basil, plus thinly sliced leaves for serving

15 ingredients

4 steps

Ingredients

2 tablespoons olive oil, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
1 sweet onion, diced
4 cloves garlic, minced
1 1/2 teaspoons dried oregano
Pinch red pepper flakes
2 tablespoons tomato paste
4 cups low-sodium chicken broth
28 ounces can diced fire-roasted tomatoes
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
Kosher salt and freshly ground black pepper
8 ounces ricotta cheese
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup heavy cream
1/2 cup chopped fresh basil, plus thinly sliced leaves for serving

Directions

1

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add sausage and cook, breaking up the meat, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, oregano and red pepper flakes and cook for 1 minute. Add tomato paste and cook, stirring, until well blended and paste starts to darken, about 3 minutes.
2

Add the chicken broth, tomatoes and 1 cup water. Bring to a gentle simmer, cover and cook 10 minutes. Stir in noodle pieces and cook until al dente, 6 to 8 minutes. Season to taste with salt and pepper. NOTE: if you want to make the soup ahead of time, or let the pot simmer, boil the noodles separately in salted water, drain and toss them in a bit of olive oil. Then simply ladle the hot soup over the noodles to serve.
3

While the soup is simmering, stir together ricotta, Parmesan cheese and heavy cream. Season the mixture with salt and pepper and set aside.
4

Stir basil into soup and ladle into serving bowls. Top each bowl with a generous dollop of the cheese mixture, slightly swirling it into the soup. Top with a sprinkle of Parmesan and sliced basil leaves.