Lasagna Soup

Recipe courtesy of Kim & George, derived from the Food Network recipe.

Prep time: 5 minutes
Active time: 30 minutes
Total time: 35 minutes
Serves 4

Skill level (1 easiest – 5 hardest): 1

Ingredients

• Kosher salt
• 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 onion, chopped
• 1 lb. sweet Italian sausage, casings removed
• 3 cloves garlic, chopped
• 1 tsp. dried oregano
• 2 Tbsp. tomato paste
• 4 cups low-sodium chicken broth
• 2 15 oz. can crushed or diced tomatoes
• 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
• 1/3 cup grated parmesan cheese
• 1/4 cup heavy cream or half-and-half
• Ricotta cheese, for topping

Instructions

1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. 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. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
3. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
4. Divide the soup among bowls. Top with ricotta and sliced basil.

Comments

No ingredients were added or removed from the original Food Network recipe. We simply doubled-up on some of its contents, such as tomatoes and sausage.