Lasagna Soup (BE)

By LadyJ1114

All the flavors of lasagna in a bowl! A very delicious soup that we have had on the website for years – inspired by an old Paula Deen recipe. We get a lot of compliments on this one and you will too.

Ingredients

• 4 garlic cloves, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon whole fennel seed
• 1/2 pound lean Italian sausage, casings removed – or Jimmy Dean Italian sausage
• One 32-ounce container Swanson Natural Goodness chicken broth
• One 28-ounce can San Marzano Crushed Tomatoes
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 teaspoon sugar
• 1/2 cup coarsely chopped fresh basil – dont skimp on the fresh basil as it will infuse deliciousness into the sauce
• 1 cup part skim Polly-O ricotta cheese
• 1/4 cup grated Parmesan
• 2 tablespoons chopped flat leaf parsley
• 1/2 cup shredded mozzarella
• 1 cup cooked mini Farfalle or bow tie pasta – optional

Preparation

Step 1

Sauté the garlic in the olive oil over medium high heat in a large pot 2 to 4 minutes until fragrant – add the crushed red pepper and fennel seed and toast for 30 seconds stirring constantly. Add the sausage and cook, breaking up with fork, 5 to 7 additional minutes until browned and in small even pieces.

Stir in the broth, tomatoes, salt, pepper, sugar and basil. Bring to a boil, lower heat and simmer for 15 to 20 minutes.

Just before serving, add the cooked bow tie pasta to the soup. Blend the ricotta, 2 tablespoons parmesan, and parsley in a small bowl. Ladle the soup into a shallow bowl, add a dollop of the ricotta mixture in the center, and sprinkle with the mozzarella and some of the remaining Parmesan.