Hey guys, I know Lasagna Soup sounds weird but it’s a great way to use up extra noodles and it’s delicious.You can also make it your own. Don’t eat pork, use chicken sausage or try it with something like Beyond Beef spiced breakfast sausage. You can also swap the chicken stock for vegetable and make it vegetarian. You could swap out the noodles too if you have something else left over in your pantry.
Here is what you need:
8 to 10 lasagna noodles
1 onion chopped
3 cloves garlic, thinly sliced or chopped
1 TBS chopped fresh oregano or 1 tsp dried
½ pound hot or sweet Italian sausage
1 box (4 cups) chicken broth, low sodium
2 TBS tomato paste
1 can crushed or diced tomatoes (15 ounce can)
¼ to ½ cup chopped fresh basil, plus extra for garnish
1/3 cup freshly grated Parmesan cheese
¼ cup half and half or heavy cream
dollops of Ricotta cheese for topping
Here is what you need to do:
Break up the noodles into pieces. You decide how big or small. Cook the lasagna according to package directions minus at least a minute, maybe two. Make sure you salt the water after it starts to boil but before you add in the noodles. You want to undercook the noodles because they will finish off when you add them too your soup. Drain the noodles then toss them with a drizzle of olive oil. You don’t want them to stick together.
Heat 1 TBS of olive oil over medium heat in a soup pot. Add in the onion, season with a little salt and cook stirring often until they soften, about 4 minutes. Add in the sausage (if in a casing remove from casing) and break it up with a wooden spoon while cooking. Brown the sausage for about 3 minutes. Add in the garlic, oregano and tomato paste and cook, stirring constantly, for about 2 minutes. Add the chicken broth, canned tomatoes and their juice. Bring to a simmer and cook until slightly reduced, about 5 minutes. Add in the noodles, basil, parmesan and cream. Simmer a couple more minutes. Place the soup in bowls and top with a dollop of ricotta and a few slices of basil. Let’s Eat!!