Tuesday, December 3, 2013

Lasagna Soup

We saw this recipe in Cooking Light and thought it might be a good option for when we want to do something different on pasta Wednesday. 
It turned out delicious!

8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 pound hot or sweet Italian sausage, casings removed (we used Johnsonville sweet Italian)
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 15-ounce can crushed tomatoes
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 half-and-half
Ricotta cheese, for topping

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.

Meanwhile, heat 1 Tablespoon olive oil in a heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until soft. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned. Add the tomato paste and cook, stirring, until darkened.

Add the broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.

Divide the soup among bowls. Top with ricotta and sliced basil.

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