thepioneerwoman4.3
Lasagna Soup
Nothing is more comforting than pasta in broth, and this lasagna soup proves the point between plum tomatoes, ricotta dumplings, and Italian sausage.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●wooden spoon
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about ⏱️ 3 minutes. Add the garlic and onion and cook until softened, 3 to ⏱️ 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to ⏱️ 3 minutes.
2
Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about ⏱️ 7 minutes. Add the lasagna noodles and cook until just al dente, 6 to ⏱️ 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted, about ⏱️ 3 minutes. Season with salt, if needed.
lasagna noodles, broken into 1- to 2-inch pieces6
3
Make the ricotta dumplings: Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
4
Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with bread.
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