Lasagna Soup

• 2 tablespoons olive oil, plus more for drizzling
• 1 pound hot or sweet Italian sausage, casings removed
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried oregano
• Pinch red pepper flakes
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 28 ounces can diced fire-roasted tomatoes
• 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
• Kosher salt and freshly ground black pepper
• 8 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup heavy cream
• 1/2 cup chopped fresh basil, plus thinly sliced leaves for serving

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add sausage and cook, breaking up the meat, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, oregano and red pepper flakes and cook for 1 minute. Add tomato paste and cook, stirring, until well blended and paste starts to darken, about 3 minutes.
2. Add the chicken broth, tomatoes and 1 cup water. Bring to a gentle simmer, cover and cook 10 minutes. Stir in noodle pieces and cook until al dente, 6 to 8 minutes. Season to taste with salt and pepper. NOTE: if you want to make the soup ahead of time, or let the pot simmer, boil the noodles separately in salted water, drain and toss them in a bit of olive oil. Then simply ladle the hot soup over the noodles to serve.
3. While the soup is simmering, stir together ricotta, Parmesan cheese and heavy cream. Season the mixture with salt and pepper and set aside.
4. Stir basil into soup and ladle into serving bowls. Top each bowl with a generous dollop of the cheese mixture, slightly swirling it into the soup. Top with a sprinkle of Parmesan and sliced basil leaves.

olive oil, sausage, sweet onion, garlic, oregano, red pepper, tomato paste, lowsodium, tomatoes, lasagna noodles, kosher salt, ricotta cheese, parmesan cheese, heavy cream, fresh basil

Taken from food52.com/recipes/39676-lasagna-soup (may not work)