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Lasagna Soup

Italian sausage and noodles in a rich tomato soup topped with a ricotta-Parmesan dollop.
Lasagna Soup

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Servings: 6
Total Time: 45 minutes
Recipe by: Rae


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
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


1. 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.

2. Add the onion, garlic, oregano, and red pepper flakes to the pot and cook, stirring often until onions are tender.

3. 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.

4. Add the basil and pasta and cook for 5 minutes.

5. In the meantime make the topping: stir together all the ingredients in a small bowl.

6. Serve the soup topped with a dollop of the ricotta mixture.

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Lasagna Soup

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