Lasagna Soup

1 . Stage

Cook the noodles: Bring a large pot of salted water to a boil. Cook the broken lasagna noodles according to the package directions. Drain, rinse the noodles with cold water (this will stop the cooking process and prevent the pasta from sticking together), then set aside.

2 . Stage

Brown the sausage: While the pasta is cooking, heat the olive oil in a large (at least 4 quart) Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until the sausage is mostly browned, 5 to 7 minutes.

3 . Stage

Add the aromatics, tomato paste, and seasonings: Add the onion and garlic to the sausage. Cook, stirring occasionally, until the aromatics are softened, 5 to 7 minutes. Add the tomato paste, dried basil, dried oregano, and crushed red pepper and cook, stirring, until the tomato paste darkens, about 2 minutes.

4 . Stage

Add the broth, tomatoes, and water: Add the chicken broth, crushed tomatoes, and 1 cup of water and bring the soup to a boil, uncovered. Skim any film that may rise to the surface from the sausage. Reduce the heat and simmer, uncovered, for 15 minutes.

5 . Stage

Mix the ricotta and Parmesan: While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Season with 1/8 teaspoon kosher salt and a dash of black pepper.

6 . Stage

Assemble the soup and serve: Add about 1 cup of cooked pasta to each individual serving bowl. Taste the soup and season with salt and/or pepper if it needs it. Ladle soup into each serving bowl, over the pasta (the heat from the soup will warm the noodles to serving temperature). Top each bowl with mozzarella cheese, the ricotta mixture, and torn basil. Store the cooked noodles and soup in separate airtight containers in the refrigerator for 3 to 5 days. Did you love the recipe? Leave us stars below!