Lasagna Soup
This cozy soup has all the elements of the classic lasagna dish without all the work.
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 1 yellow onion, finely chopped
- 1 pound. Italian sausage
- 3 large garlic cloves, minced
- 2 teaspoons dried oregano
- kosher salt to taste
- 1/4-1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 14.5-oz. can fire-roasted diced tomatoes
- 1 14.5 oz can diced tomatoes
- 2 cups beef stock
- 4 cups chicken stock
- 10-12 long lasagna noodles broken into pieces
- 1/2 c. fresh basil and parsley, roughly chopped, for topping
Ricotta topping:
- 8 oz. whole milk ricotta
- 1/2 c. freshly grated Parmesan cheese
- 1/4 cup freshly chopped basil and parsley
- Salt and pepper to taste
- Mix all the ingredients until well combined
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the onion with a sprinkle of salt and cook until softened, careful not to let it brown.
- Add sausage, break it into smaller pieces, and cook until the meat is no longer pink.
- Add garlic, oregano, and red pepper flakes, and cook until the garlic is fragrant, about a minute or two.
- Stir in tomato paste and cook for a couple minutes more.
- Add in the diced tomatoes and stocks.
- Bring just to a boil, then reduce heat to a simmer and cook for about 20-30 minutes.
- Raise the heat to a gentle boil and break the pasta into pieces and add to the soup. Cook until al dente.
- Ladle soup into bowls and top with a scoop of the ricotta mixture.
- If the soup isn’t served right away, then wait to add the pasta until ready to serve.