| Cuisine: Italian | Type: Soup | Serves: 4 |
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Source:
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Food Network Magazine, Oct 2013 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Kosher salt 8 oz. lasagna noodles, broken into pieces (about 10 noodles) 1 tbs. extra-virgin olive oil, plus more for drizzling 1 onion, chopped 1/2 pound hot or sweet Italian sausage, casings removed 3 cloves garlic, chopped 1 tsp. dried oregano 2 tbs. tomato paste 4 cups low-sodium chicken broth 1 15-oz. can crushed tomatoes 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/3 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream or half-and-half Ricotta cheese, for topping |
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Instructions:
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Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes. Divide the soup among bowls. Top with ricotta and sliced basil. |
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Related recipes:
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2013-10-12