Lasagna Soup Recipe

In preparation for the coming of winter, try adapting some of your go-to supper dishes into delicious soups. In this hearty soup version of a classic Italian meal, the lasagna slides straight from the casserole dish to the soup bowl without missing a beat. Nothing from the original recipe has been altered in this version, including the spicy Italian sausage, the thick tomato sauce, the broad lasagna noodles, and the creamy ricotta.

It may be made as a complete dinner in a single pot (there is no need to boil the noodles separately) and requires much less work (no need to stack the ingredients or clean additional dishes endlessly). The “dumplings” of ricotta, which are flecked with parmesan cheese and basil, are the perfect cold and creamy garnish. Consider them the Italian equivalent of sour cream atop a bowl of chilli. Make this hearty soup on any weekday throughout the fall or winter or whenever you want something warm and comforting to eat.

What’s the Difference between Conventional Lasagna Noodles and those that don’t Require Boiling?

You may transfer the noodles directly from the box to the baking dish if you choose no-boil or oven-ready lasagna noodles in a conventional lasagna. Remember that you should use standard lasagna noodles for this recipe, given that the soup will not be baked. As the soup cooks on low heat, it will become more tender without soaking up excessive liquid.

Can you Substitute using Tomatoes that have Already been Crushed in a can for Crushing Fresh Tomatoes by Hand?

It might seem unnecessary to crush whole canned tomatoes by hand, but there’s a solid reason for doing so: a can of whole tomatoes has the ideal mixture of tomatoes and tomato liquids for the soup. It was crushing whole canned tomatoes by hand. The consistency of the liquid from the diced tomatoes would be too thin, while the surface of the crushed tomatoes from the can would be too thick. You now have a proper Italian meal by emptying the can of whole tomatoes into a dish, giving them a light squeeze, and allowing them to break down further.

Ingredients

TO GO WITH THE SOUP:

• 2 tbsp. olive oil
• 1 kilogram of delicious Italian sausage with the casings removed
• Three cloves of garlic, cut very coarsely
• One very little onion, cut very finely
• 1/2 tablespoon of dry white wine
• One can of whole plum tomatoes, 14.5 ounces, with the tomatoes smashed by hand
• 2 cups of chicken broth with a reduced sodium content
• 1 tsp. dried oregano
• 1/2 tsp. Kosher salt, plus more to taste
• A few flakes of red pepper for flavour.
• Six lasagna noodles, split into 1- to 2-inch pieces
• Four tablespoons of baby spinach
• 1/4 cup of chopped fresh basil leaves
• Bread made in Italy for serving purposes

FOR THE RICOTTA DUMPLINGS:

• One c. fresh ricotta cheese
• 1/2 cup of freshly grated parmesan cheese, in addition to more for topping
• a quarter of a cup of chopped fresh basil
• 1/4 tsp. kosher salt
• Black pepper, to your liking.

Directions

1. Begin by preheating the olive oil in a large Dutch oven over a medium heat setting. After crumbling the sausage into the pan, heat it for approximately three minutes while stirring it with a wooden spoon to break it up and ensure even browning. After adding the garlic and onion, continue cooking for another three to four minutes until they have softened. After adding the wine, reduce the liquid over low heat for two to three minutes until it reaches a syrupy consistency.
2. Put the tomatoes, chicken broth, and three cups of water in a saucepan, and then bring the pot’s temperature up to a simmer over medium heat. Oregano, salt, and crushed red pepper flakes should be stirred in at this point. Bring to a boil and cook for approximately 7 minutes or until the mixture has become somewhat thicker. After adding the lasagna noodles, continue cooking for another 6 to 7 minutes or until they are tender but firm. After stirring in the spinach and basil, continue cooking for approximately three minutes or until the spinach has wilted. Add salt to taste if it is required.
3. To make the ricotta dumplings, combine the ricotta, parmesan, basil, a pinch of salt, and a few turns of the pepper mill in a small bowl and stir to combine.
4. Place about two teaspoons of ricotta dumplings on top of each bowl of soup that you have prepared, then ladle the soup into the bowls. Serve with bread and finish with an additional sprinkling of grated parmesan cheese on top.

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