Author Notes
Winter can be no-man’s land when it comes to cooking. The days are cold and we sustain ourselves with hearty roasts and baked pasta. I am already yearning for soups, salads and other dishes laden with spring vegetables. Lasagna soup falls somewhere in the middle, and fits the bill on many a chilly evening. —Judy Allen
Ingredients
-
2 tablespoons
olive oil, plus more for drizzling
-
1 pound
hot or sweet Italian sausage, casings removed
-
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 fire-roasted tomatoes
-
8 ounces
lasagna noodles, broken into pieces (about 10 noodles)
-
Kosher salt and freshly ground black pepper
-
8 ounces
ricotta cheese
-
1/2 cup
grated Parmesan cheese, plus more for serving
-
1/4 cup
heavy cream
-
1/2 cup
chopped fresh basil, plus thinly sliced leaves for serving
Directions
-
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add sausage and cook, breaking up the meat, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, oregano and red pepper flakes and cook for 1 minute. Add tomato paste and cook, stirring, until well blended and paste starts to darken, about 3 minutes.
-
Add the chicken broth, tomatoes and 1 cup water. Bring to a gentle simmer, cover and cook 10 minutes. Stir in noodle pieces and cook until al dente, 6 to 8 minutes. Season to taste with salt and pepper. NOTE: if you want to make the soup ahead of time, or let the pot simmer, boil the noodles separately in salted water, drain and toss them in a bit of olive oil. Then simply ladle the hot soup over the noodles to serve.
-
While the soup is simmering, stir together ricotta, Parmesan cheese and heavy cream. Season the mixture with salt and pepper and set aside.
-
Stir basil into soup and ladle into serving bowls. Top each bowl with a generous dollop of the cheese mixture, slightly swirling it into the soup. Top with a sprinkle of Parmesan and sliced basil leaves.
See what other Food52ers are saying.