Lasagna Soup  Lasagna Soup 8059 lasagna soup

Lasagna Soup

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recipe characterize  Lasagna Soup e3e81dc8b7a3208beaa53f0d807a544a l

Photo by Judy Allen
  • Serves
    4 to 6
Author Notes

Winter is also no-man’s land in phrases of cooking. The days are cold and we grab ourselves with hearty roasts and baked pasta. I’m already craving for soups, salads and diverse dishes laden with spring greens. Lasagna soup falls somewhere within the guts, and suits the invoice on many a frosty evening. —Judy Allen


  • 2 tablespoons

    olive oil, plus extra for drizzling

  • 1 pound

    hot or sweet Italian sausage, casings eliminated

  • 1

    sweet onion, diced

  • 4

    cloves garlic, minced

  • 1 1/2 teaspoons

    dried oregano
  • Pinch

    red pepper flakes

  • 2 tablespoons

    tomato paste

  • 4 cups

    low-sodium chicken broth

  • 28 ounces

    can diced fireplace-roasted tomatoes

  • 8 ounces

    lasagna noodles, broken into pieces (about 10 noodles)
  • Kosher salt and freshly ground sunless pepper

  • 8 ounces

    ricotta cheese

  • 1/2 cup

    grated Parmesan cheese, plus extra for serving

  • 1/4 cup

    heavy cream

  • 1/2 cup

    chopped unusual basil, plus thinly sliced leaves for serving
  1. Heat olive oil in a clear Dutch oven or soup pot over medium-excessive warmth. Add sausage and cook, breaking up the meat, unless browned, about 5 minutes. Add onion and cook, stirring as soon as almost as we order, unless softened, about 4 minutes. Add the garlic, oregano and red pepper flakes and cook for 1 minute. Add tomato paste and cook, stirring, unless wisely blended and paste begins to darken, about 3 minutes.
  2. Add the chicken broth, tomatoes and 1 cup water. Elevate to a gradual-weight simmer, conceal and cook 10 minutes. Fling in noodle pieces and cook unless al dente, 6 to 8 minutes. Season to model with salt and pepper. NOTE: within the event you are going to additionally very wisely be seeking to accept as true with the soup ahead of time, or let the pot simmer, boil the noodles separately in salted water, drain and toss them in pretty of olive oil. Then simply ladle the unusual soup over the noodles to relief.
  3. While the soup is simmering, fling collectively ricotta, Parmesan cheese and heavy cream. Season the aggregate with salt and pepper and assign apart.
  4. Fling basil into soup and ladle into serving bowls. Top each and each bowl with a beneficiant dollop of the cheese mixture, pretty swirling it into the soup. Top with a sprinkle of Parmesan and sliced basil leaves.

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