LASAGNA SOUP: 8 oz lasagna noodles, broken into pieces 1 T olive oil, plus extra for drizzling 1 onion, chopped 1/2 lb hot or sweet Italian sausage, casings removed 3 cloves garlic, chopped 1 t dried oregano 2 T tomato paste 4 c chicken broth 1 15 oz can of crushed tomatoes 1/2 c chopped fresh basil, plus chiffonaded leaves for topping 1/3 c grated parmesan cheese 1/4 c heavy cream or half-and-half ricotta cheese for topping 1. Bring a pot of salted water to a boil; add noodles & cook as directed; drain; drizzle with olive oil and toss. 2. Heat 1 T olive oil in a large heavy-bottomed pot over med-high heat. Add onion & cook until soft (~4 min). Add sausage, garlic, and oregano; stir & break up sausage until browned (~3 min). Add tomato paste & stir until darkened (~2 min). 3. Add broth, tomatoes, & 1 c water; cover & bring to a simmer. Uncover & cook until slightly reduced (~10 min). Stir in noodles, basil, parmesan, & cream; simmer 2 more min. 4. Serve topped with ricotta & chiffonade of basil.
Posted on: Sat, 05 Oct 2013 21:06:48 +0000
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