first class lasagna soup vest

lasagna soup

yummy
Popular Recipes

Lasagna Soup

This trendy soup is taking the world by storm. Perhaps it's because it's easier than lasagna, or perhaps it's just because it's so darn delicious.

Ingredients

  • 2 Tbsp. olive oil
  • 1 lb. sweet Italian sausage, casings removed
  • 3 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 1/2 c. dry white wine
  • 1 14.5-oz. can whole plum tomatoes, crushed by hand
  • 2 c. low-sodium chicken broth
  • 1 tsp. dried oregano
  • 1/2 tsp. kosher salt, plus more to taste
  • Pinch of red pepper flakes
  • 6 lasagna noodles, broken into 1- to 2-inch pieces
  • 4 c. baby spinach
  • 1/4 c. fresh basil, chopped 
  • Italian bread, for serving
  • 1 c. fresh ricotta cheese
  • 1/2 c. freshly grated parmesan cheese, plus more for topping
  • 1/4 c. fresh basil, shopped
  • 1/4 tsp. kosher salt
  • Black pepper, to taste

Direction

  1. Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes. Add the garlic and onion and cook until softened, 3 to 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes. 
  2. 2Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 7 minutes. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed. 
  3. 3Make the ricotta dumplings: Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
  4. 4Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with bread.