8 oz. lasagna noodles, broken into pieces (about 10 noodles)
1 T. EVOO
1 onion, chopped
1/2 lb. hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 t. dried oregano
2 T. tomato paste
4 c. low-sodium chicken broth
1 (15 oz.) can crushed tomatoes
1/2 c. chopped fresh basil, plus thinly sliced leaves for topping
1/3 c. grated parmesan cheese
1/4 c. heavy cream or half-and-hallf
Ricotta cheese, for topping
Instructions
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.
Originally Submitted
2/3/2014
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