Lasagna Soup
A dollop of herbed ricotta is the finishing touch to this creative soup with a rich tomato-based broth, broken lasagna noodles, fresh spinach and Italian sausage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Serves: 6
Ingredients
- 1 cup (8 oz.) ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup finely chopped fresh basil, divided, plus more for garnish
- 1 Tbsp. olive oil
- 1 lb. sweet or hot Italian sausage, casings removed
- 1 large onion, diced (2 1/2 cups)
- 3 Tbsp. Take Root Organics® Tomato Paste
- 4 cloves garlic, minced
- 1 Tbsp. kosher salt, plus more, to taste
- 2 tsp. dried Italian herbs
- 1 tsp. sugar
- 6 cups (1 1/2 cartons, 32 oz. each) Kitchen Basics® Original Chicken Stock
- 1 can (28 oz.) Take Root Organics® Crushed Tomatoes
- 8 oz. uncooked lasagna noodles (about 10), broken into 2-inch pieces
- 4 cups lightly packed baby spinach (4 oz.)
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Directions
- Combine ricotta, Parmesan and 2 Tbsp. chopped basil in a small bowl. Cover and refrigerate until needed.
- Heat oil in a Dutch oven over medium-high heat. Add sausages and cook 5 to 6 minutes until browned, breaking up any large pieces into bite-sized pieces using a wooden spoon.
- Add onion and cook about 5 minutes until softened. Add tomato paste, garlic, salt, dried herbs and sugar. Cook about 1 minute until fragrant, stirring constantly.
- Add chicken stock and crushed tomatoes; bring to a boil. Add noodles, lower heat slightly to prevent splattering and cook about 14 minutes, uncovered, until tender, stirring frequently. Remove from heat; stir in spinach and 1/4 cup basil until wilted. Season to taste with salt.
- Ladle soup into individual bowls and top with dollops of ricotta mixture. Garnish with remaining basil, as desired.
