Description
A warm, comforting soup that captures the flavors of traditional lasagna, complete with creamy texture and savory sausage.
Ingredients
- 450g hot Italian sausage
- 1 onion, diced
- 5 garlic cloves, minced
- A pinch of red pepper flakes
- 2 heaping tablespoons of tomato paste
- 28 oz (796ml) canned tomatoes
- 4 cups beef broth
- 1 cup heavy cream
- 8-10 sheets of lasagna
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh basil, minced
- 3/4 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- Salt & pepper, to taste
- Italian seasoning, to taste
Instructions
- Dice the onion and mince the garlic; set aside.
- Remove the casing from the sausages. In a large pot, heat some oil over medium heat.
- Add the sausage, breaking it apart as it cooks until browned. Remove and set aside.
- In the same pot, add the diced onion and sauté for a few minutes.
- Next, add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
- Stir in the tomato paste and allow it to cook for a couple of minutes.
- Add the canned tomatoes, breaking them apart as they begin to bubble.
- Pour in the beef broth and bring to a boil. Season with salt and pepper.
- Once boiling, break the lasagna sheets into smaller pieces and stir them in, stirring occasionally to prevent sticking.
- When the noodles are nearly cooked, add the heavy cream and mix well; bring back to a simmer.
- Return the sausage to the pot, add the minced herbs, and stir to combine. Adjust seasoning if necessary.
- For the cheesy topping, mix together the ricotta, mozzarella, and parmesan cheeses.
- Serve the soup in bowls, dolloping the cheese mixture on top and garnish with fresh basil.
Notes
This soup can be served with a light mixed green salad or warm garlic bread. It is great for leftovers and can be frozen, but best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian