Lasagna Soup
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Category
Soups and Breads
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
- 1 tablespoon Fustini's Basil Crush olive oil, plus more for drizzling
- 12 oz. sweet Italian sausage, removed from the casing
- 1 large bulb fennel, cored and chopped
- 1 medium yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon Fustini's Tuscan Spice blend
- 1 28oz can pureed tomatoes
- 4 cups chicken broth
- 3/4 cup water
- 1 Parmesan rind
- 6 oz. wavy lasagna sheets (about 7), broken in quarters
- 1 cup ricotta
- 1/2 cup freshly grated Parmesan
- fresh basil leaves, for serving
Ingredients
Directions
- In a large pot over medium-high heat, heat olive oil. Add sausage and cook, breaking up with a spoon, until cooked and golden brown, 6 to 8 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate, reserve 2 tablespoons of fat in the pot and discard the rest.
- Reduce heat to medium. To the same pot, add fennel, onion, salt and pepper. Cook, stirring occasionally until vegetables are soft and beginning to brown, 8 to 10 minutes. Add tomato paste and seasoning, cook until very fragrant, about 1 minute. Add pureed tomatoes, broth, water, Parmesan rind, and reserved sausage and bring the mixture to a simmer. Simmer, covered, until thickened slightly, about 15 minutes. Add noodles and continue to simmer, uncovered, stirring a few times, until noodles are al dente, 12 to 14 minutes. Season to taste with salt and pepper.
- In a small bowl, combine ricotta, grated Parmesan, ¼, teaspoon salt, and a pinch of pepper. Ladle soup into bowls and top with cheese mixture, dividing evenly, a drizzle of olive oil, and basil leaves.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from delish.com