Lasagna Soup

Kosher salt
10 lasagna noodles, broken into pieces
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
3 cloves garlic, chopped
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
4 cups chicken broth
1 24-ounce jar pasta sauce
1 cup water
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
1/4 cup heavy cream
Ricotta cheese, for topping

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss.

Meanwhile, heat 1-tablespoon olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook, stirring constantly, until softened and translucent, about 4 minutes. Add the sausage, ground beef, garlic, oregano, red pepper flakes, salt, and pepper. Cook over medium-high heat, stirring and breaking up the meat with a wooden spoon, until it is nicely browned, about 7-10 minutes. Add the chicken broth, pasta sauce, and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 15 minutes. Stir in the noodles, basil, Parmesan, and heavy cream. Simmer for an additional 5-10 minutes.

Serve topped with ricotta and fresh basil.

Cooking with Basil

Cooking with Basil

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