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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
Serves 4 to 6
- 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
- pinches 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
- 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.
- This recipe was entered in the contest for The Best Thing You Ate This Year