Lasagna Soup

10 mins
Serves 4
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Directions

  1. 1Prep all ingredients.
  2. 2In a large pot, brown 1 lb of Italian sausage.
  3. 3Add 1 diced onion and sauté for a few minutes.
  4. 4Add 8 minced garlic cloves and cook for another minute.
  5. 5Stir in 6 tbsp tomato paste, 2 tbsp crushed Calabrian chili, 2 tbsp minced sun-dried tomatoes, and dried seasonings (0.5 tsp oregano, 0.5 tsp parsley, 1 tsp Italian seasoning, 0.5 tsp basil, 0.5 tsp salt, 0.5 tsp pepper).
  6. 6Add 6 tsp chicken bouillon (or 6 cups chicken stock) and stir for a minute.
  7. 7Add a 24 oz can of crushed tomatoes and 6 cups of water.
  8. 8Bring to a boil, reduce to a simmer, cover, and let cook for about 10 minutes.
  9. 9Stir in 1 cup of heavy cream.
  10. 10Break up 1 lb of lasagna and add it to the pot; cook until al dente.
  11. 11Add handfuls of fresh parsley, fresh basil, and shredded mozzarella during the last minute of cooking.
  12. 12Serve and top with a dollop of ricotta cheese mixture and freshly grated parmesan.

Ingredients

  • 1 tbsp olive oil
  • 1 lb Italian sausage
  • 1 unit onion
  • 8 cloves garlic
  • 6 tbsp tomato paste
  • 24 oz crushed tomatoes
  • 2 tbsp crushed Calabrian chili
  • 2 tbsp sun-dried tomatoes
  • 6 tsp chicken bouillon
  • 6 cups water
  • 1 cup heavy cream
  • 1 lb lasagna
  • 1 handful mozzarella cheese
  • 1 handful fresh parsley
  • 1 handful fresh basil
  • 0.5 tsp oregano
  • 0.5 tsp parsley
  • 1 tsp italian seasoning
  • 0.5 tsp basil
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 dollop ricotta cheese
  • 1 ricotta cheese
  • 1 shredded mozzarella
  • 1 shredded parmesan
  • 1 italian seasoning
  • 1 salt
  • 1 pepper

Equipment

large potknifecutting boardbox graterbowlwooden spoon