Lasagna Soup

Lasagna soup tastes exactly like your favorite substantial lasagna, in soup form, with its tomato broth base, lasagna noodles, Italian sausage, and cheese topping.

Ingredients :

• Kosher salt

• 8 oz. lasagna noodles, cut into bite-size portions

• 1 tablespoon extra-virgin olive oil

• 1 pound casing-free bulk Italian sausage or links

• 1 yellow onion, chopped

• 3 cloves garlic, chopped

• 2 tablespoons tomato paste

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 4 cups low-sodium chicken broth

• 1 (15-ounces) can crushed tomatoes

• 1/2 cup whole milk ricotta cheese

• 1/4 cup grated Parmesan cheese

• Dash freshly ground black pepper

• 1/2 cup whole milk mozzarella cheese, shredded (about 2 ounces)

• 6-8 fresh basil leaves, torn

STEPS :

     1. Cook the noodles :

Salted water in a big pot should be brought to a boil. Follow the package directions for cooking the broken lasagna noodles. Drain the noodles and rinse with cold water to stop the cooking process and keep the pasta from sticking together. Set aside.

     2. Brown the sausage :

While the pasta cooks, heat the olive oil over medium-high heat in a sizable (at least 4 quart) Dutch oven or heavy-bottomed pot. Using a wooden spoon, separate the sausage into pieces. Sauté for 5 to 7 minutes, or until the sausage is mostly browned.

     3. Add the aromatics, tomato paste, and seasonings :

Combine the onion and garlic with the sausage. Sauté, stirring periodically, for 5 to 7 minutes, or until the aromatics are softened. Sauté, stirring regularly, for about 2 minutes, or until the tomato paste darkens. Add the dried basil, dried oregano, and crushed red pepper.

     4. Add the broth, tomatoes, and water :

Bring the soup to a boil, uncovered, with the chicken stock, smashed tomatoes, and 1 cup of water. Scrape away any film that may have risen to the surface of the sausage. 

     5. Mix the ricotta and Parmesan :

In a medium mixing bowl, combine the ricotta and Parmesan while the soup is simmering. Season with 1/8 teaspoon kosher salt and a pinch of black pepper to taste. Reduce the heat to low and cover the pan for 15 minutes.

     6. Assemble the soup and serve :

1 cup cooked pasta should be added to each individual serving bowl. Add salt and/or pepper to the soup as desired. Put some soup in each serving bowl, then add some pasta (the heat from the soup will warm the noodles to serving temperature).

Garnish each serving with mozzarella cheese, ricotta mixture, and shredded basil.

Refrigerate the prepared noodles and soup separately in sealed containers for 3 to 5 days.