Lasagna Soup
Directions
- 1In a large pot, heat up 1 tbsp olive oil over medium/high heat. Add Italian sausage and brown, stirring and crumbling.
- 2Once the sausage is almost cooked, add your diced onion. Sauté for a few minutes before adding in the garlic.
- 3Cook for another minute or so, stirring so garlic does not burn. Stir in tomato paste, calabrian chili, sun dried tomatoes, and dried seasonings.
- 4Saute for a few minutes, stirring frequently, or until tomato paste starts to turn a little darker color. Add in chicken bouillon and stir for another minute before adding a can of crushed tomatoes.
- 5Stir in water, bring to a boil, reduce to a simmer, cover, and let cook for about 10 min.
- 6Stir in heavy cream.
- 7Make sure the soup is at a low boil. Break up your lasagna, add to pot, and cook according to the package (al dente).
- 8When pasta has about a minute left, finish with the fresh parsley, fresh basil, and shredded mozzarella.
- 9When serving, top with your ricotta cheese mixture and some 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 handful shredded mozzarella
- 1 handful shredded parmesan
Equipment
large potknifecutting boardbox graterbowlwooden spoonmeasuring cup
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