What's for Dinner Tonight? - Lasagna Soup

I love soups and stews that taste great and can be put together in a minimal amount of time, or that can be put in a slow cooker to simmer all day. From Food Network Magazine this soup has great flavor without all the work of lasagna. From start to finish you can have this ready for your dinner table in about thirty minutes. Serve with crusty garlic bread and enjoy!

Lasagna Soup

Kosher salt
 
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
 
1 tablespoon extra-virgin olive oil, plus more for drizzling
 
1 onion, chopped
 
1/2 pound hot or sweet Italian sausage, casings removed
 
3 cloves garlic, chopped
 
1 teaspoon dried oregano
 
2 tablespoons tomato paste
 
4 cups low-sodium chicken broth
 
1 15-ounce can crushed or diced tomatoes
 
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
 
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
 
1/4 cup heavy cream or half-and-half
 
Ricotta cheese, for topping

Directions

1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
3. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
4. Divide the soup among bowls. Top with ricotta and sliced basil.