Lasagna Soup
Italian sausage and noodles in a rich tomato soup topped with a ricotta-Parmesan dollop.
servings: 6
total time: 45 minutes
recipe by: Rae
Ingredients
- 1 TBSP oil
- 1 lb Italian sausage, casing removed
- 1 cup chopped yellow onion
- 2 TBSP chopped garlic
- 1/4 tsp dry oregano leaves
- dash red pepper flakes
- 28 oz can tomato puree
- 28 oz water
- 2 cups chicken broth
- 2 TBSP basil, chopped
- 1/4 lb cooked campanelle pasta
- Topping:
- 15 oz ricotta cheese
- pinch oregano
- dash red pepper flakes
- 1/4 tsp dry basil
- 1/4 tsp granulated garlic
- 1/4 tsp kosher salt
- 1/4 cup Parmesan cheese, shredded
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Heat a Dutch oven over medium heat and add the oil. Break up sausage and add to the pot leaving in semi large chunks. Brown the sausage.
- Add the onion, garlic, oregano, and red pepper flakes to the pot and cook, stirring often until onions are tender.
- Add tomato puree, water, and broth to the pot and stir together, Bring to a boil and then reduce heat to a simmer and simmer for 25 minutes.
- Add the basil and pasta and cook for 5 minutes.
- In the meantime make the topping: stir together all the ingredients in a small bowl.
- Serve the soup topped with a dollop of the ricotta mixture.
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