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Serves
4-6
Author Notes
Tacky, tomatoey goodness of lasagna to your soup bowl. —DelalloFoods
Substances
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1 tablespoon
Additional virgin olive oil
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1/4 cup
chopped yellow onion
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3/4 pound
loose sweet Italian sausage
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25 oz.
Pomodoro Fresco Tomato Basil Sauce
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6 cups
vegetable stock
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9 oz.
No-boil lasagna
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1/4 cup
chopped unusual basil leaves
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1/4 cup
heavy cream
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1
clove garlic, chopped
Instructions
- Lift a agreeable pot of salted water to a boil.
- In a agreeable sauce pot, warmth olive oil on a medium-high setting. Cook onions and garlic till soft.
- Add sausage and spoil apart whereas cooking. Once sausage is cooked thru, about 6-7 minutes, stir in sauce and stock. Lift to a boil, then cut abet warmth and simmer for roughly Quarter-hour.
- Within the intervening time, spoil lasagna noodles and add them to boiling water. Cook till lawful soft, very al dente. Drain noodles and toss with a contact of olive oil to steer far from sticking.
- Gently stir cooked noodles, basil and heavy cream into the soup and cook dinner together for roughly 2 minutes. Aid topped with a edifying scoop of ricotta and grated Parmesan.