Lasagna Soup

Photo by traci s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1/2

    pound hot or sweet Italian sausage, casings removed

  • 3

    cloves garlic, chopped

  • 1

    teaspoon dried oregano

  • 2

    tablespoons tomato paste

  • 4

    cups low-sodium chicken broth

  • 1

    15-ounce can crushed tomatoes

  • 1/2

    cup chopped fresh basil, plus thinly sliced leaves for topping

  • 1/3

    cup grated parmesan cheese (plus more for sprinkling, optional)

  • 1/4

    cup heavy cream or half-and-half

  • Ricotta cheese, for topping

Directions

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. 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. 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. Divide the soup among bowls. Top with ricotta and sliced basil.

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