Name: Lasagna Soup
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp Olive Oil; 1 lb sweet italian sausage casings removed; 3 clove Garlic finely chopped; 1 small Onion finely chopped; 1/2 cup White Wine dry; may substitute chicken broth; 1 can whole plum tomatoes crushed by hand; 2 cup low-sodium chicken broth; 3 cup Water; 1 tsp dried oregano; 0 count Red pepper flakes pinch; 6 noodle lasagna noodles broken into 1–2 inch pieces; 4 cup Baby spinach; 0 count italian bread for serving; 1 cup ricotta cheese for ricotta dumplings; 1/2 cup Parmesan Cheese freshly grated; for ricotta dumplings; 1/4 cup Fresh Basil chopped; for ricotta dumplings; 1/4 tsp Kosher salt for ricotta dumplings; 0 count Black Pepper to taste; for ricotta dumplings

Cooking Instructions

1
Brown the sausage and aromatics
Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it into small pieces, and cook until lightly browned, about 3 minutes. Stir in the garlic and onion and cook until softened, 3 to 4 minutes.
Tip: If the sausage releases a lot of fat, spoon off a small amount before adding the wine for a cleaner broth.
Cleanup: Use a spoon rest to keep the stovetop tidy while stirring the sausage.
2
Deglaze and build the broth
Pour in the white wine and simmer until reduced and slightly syrupy, about 2 to 3 minutes. Add the crushed tomatoes, chicken broth, and water, stirring well. Mix in the oregano, salt, and a pinch of red pepper flakes. Bring to a gentle simmer and cook until slightly thickened, about 7 minutes.
Tip: Scrape the bottom of the pot after adding the wine to lift all the browned bits into the broth for extra flavor.
Cleanup: Rinse the tomato can immediately to make recycling easier.
3
Cook the noodles and wilt the greens
Add the broken lasagna noodles to the pot and cook until just al dente, 6 to 7 minutes. Stir in the baby spinach and basil and cook until the spinach is wilted, about 3 minutes. Taste and adjust the seasoning with additional salt if needed.
Tip: Stir the noodles often so they cook evenly and do not stick together.
Cleanup: Soak the measuring cups in warm soapy water to make cleaning off tomato residue easier.
4
Make the ricotta dumplings
In a small bowl, stir together the ricotta, parmesan, basil, salt, and black pepper until well combined. Scoop into small dumplings (about 2 tablespoons each) for serving.
Tip: Chill the dumpling mixture for 5 to 10 minutes if you want firmer scoops.
Cleanup: Wipe down the counter after mixing the ricotta to remove any cheese crumbs.
5
Serve the soup
Ladle the hot soup into bowls and top each serving with a ricotta dumpling. Add extra parmesan on top if you like and serve with Italian bread.
Tip: Let the ricotta sit on the soup for 1 minute so it softens slightly but still keeps its shape.
Cleanup: Fill the soup pot with warm water right after serving to make cleanup easier later.

Lasagna Soup

Ingredients

Cooking Instructions

Brown the sausage and aromatics

Deglaze and build the broth

Cook the noodles and wilt the greens

Make the ricotta dumplings

Serve the soup

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