Lasagna Soup

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This soup is quicker to prepare than traditional lasagna and is lighter, but it contains all the same ingredients that make it incredibly delicious. Lasagna noodles are boiled separately and added to the soup at the very end. For the meat base, use flavorful ground Italian sausage, spicy or sweet, depending on your preference. The soup also features Mediterranean spices, pureed tomatoes, a touch of cream, and plenty of grated Parmesan. Serve this thick, viscous, and warming soup with a dollop of ricotta and fresh basil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g lasagna sheets, broken into pieces (about 10 pcs.)
1 tbsp extra-virgin olive oil + extra for drizzling
1 onion, chopped
220 g raw hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tbsp tomato paste
4 cups lightly salted chicken broth
1 can (425 g) of canned crushed tomatoes
1/2 cup chopped fresh basil + thinly sliced leaves for serving
1/3 cup grated Parmesan (+ extra for serving, optional)
1/4 cup cream of any fat content
Ricotta, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain, drizzle with olive oil, and toss to coat.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed saucepan 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 ground meat with a wooden spoon, until the meat begins to brown, about 3 minutes. Add the tomato paste and cook, stirring, for about 2 minutes.

Add the chicken broth, tomatoes, and 1 cup of water; cover and bring to a boil. Then remove the lid and simmer until the liquid has slightly evaporated, about 10 minutes. Add the noodles, basil, Parmesan, and heavy cream and simmer for another 2 minutes.
Ladle the soup into bowls. Top with ricotta and chopped basil.

Categories:

recipe / Soups / Vegetable soups / Meat soups / Soups with pasta and cereals / Food Network - recipes / European cuisine / Italian cuisine

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