Author Notes
Cheesy, tomatoey goodness of lasagna in your soup bowl. —DelalloFoods
Ingredients
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1 tablespoon
Extra 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 ounces
Pomodoro Fresco Tomato Basil Sauce
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6 cups
vegetable stock
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9 ounces
No-boil lasagna
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1/4 cup
chopped fresh basil leaves
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1/4 cup
heavy cream
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1
clove garlic, chopped
Directions
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Bring a large pot of salted water to a boil.
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In a large sauce pot, heat olive oil on a medium-high setting. Cook onions and garlic until soft.
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Add sausage and break apart while cooking. Once sausage is cooked through, about 6-7 minutes, stir in sauce and stock. Bring to a boil, then reduce heat and simmer for about 15 minutes.
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Meanwhile, break lasagna noodles and add them to boiling water. Cook until just tender, very al dente. Drain noodles and toss with a touch of olive oil to avoid sticking.
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Gently stir cooked noodles, basil and heavy cream into the soup and cook together for about 2 minutes. Serve topped with a generous scoop of ricotta and grated Parmesan.
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