Lasagna Soup Italian Flavors (Print Version)
Hearty soup with Italian sausage, pasta, and tricolor cheeses in aromatic tomato broth.
# Ingredients:
01 -
Kosher salt
02 -
8 ounces lasagna noodles, broken into bite-sized pieces
03 -
1 tablespoon extra-virgin olive oil
04 -
1 pound bulk Italian sausage or links, casings removed
05 -
1 yellow onion, chopped
06 -
3 cloves garlic, chopped
07 -
2 tablespoons tomato paste
08 -
1 teaspoon dried basil
09 -
1 teaspoon dried oregano
10 -
1/4 teaspoon crushed red pepper flakes
11 -
4 cups low-sodium chicken broth
12 -
1 (15-ounce) can crushed tomatoes
13 -
1/2 cup whole milk ricotta cheese
14 -
1/4 cup grated Parmesan cheese
15 -
Dash freshly ground black pepper
16 -
1/2 cup shredded whole milk mozzarella cheese (about 2 ounces)
17 -
6-8 fresh basil leaves, torn
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions. Drain, rinse the noodles with cold water to stop the cooking process, and set aside.
02 -
If serving the soup immediately, cook the noodles directly in the soup. Avoid simmering for longer than 10 minutes to prevent overcooking.
03 -
While the pasta cooks, heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until mostly browned, 5 to 7 minutes.
04 -
Add the onion and garlic to the sausage. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste, dried basil, dried oregano, and crushed red pepper. Cook until the tomato paste darkens, about 2 minutes.
05 -
Add the chicken broth, crushed tomatoes, and 1 cup of water. Bring to a boil uncovered, then reduce heat and simmer uncovered for 15 minutes. Skim any film that rises to the surface.
06 -
In a medium bowl, combine the ricotta and Parmesan cheeses. Season with 1/8 teaspoon kosher salt and a dash of black pepper.
07 -
Add 1 cup of cooked pasta to each serving bowl. Taste the soup and adjust seasoning with salt or pepper. Ladle soup into bowls over the pasta. Top with mozzarella cheese, ricotta mixture, and torn basil leaves.
08 -
Store cooked noodles and soup in separate airtight containers in the refrigerator for 3 to 5 days.
# Helpful Notes:
01 -
Avoid overcooking the noodles by simmering them separately if not serving the soup immediately.