What
you need,
10
lasagna noodles broken into pieces
1
tbsp. olive oil
1
small onion, chopped
½
lb. Italian sausage, sweet or hot, casing removed
3
cloves of garlic, minced
1
tsp. dried oregano
2
tbsp. tomato paste
4
cups low sodium chicken broth
1
15oz. can crushed tomatoes
1
cup water
½
cup fresh basil, chopped
½
cup Parmesan cheese
¼
cup heavy cream
1
cup ricotta cheese
¼
cup Parmesan cheese
¼
cup chopped fresh basil
Salt
and Pepper to taste
Start
by combining the ricotta cheese, Parmesan, basil and salt and pepper in a small
bowl. This is the cheesy topping for the soup, so just stash it in the fridge
until you are ready to serve.
Bring
a large pot of salted water to a boil and cook the lasagna noodles according to
package directions. When they are cooked, drain and set aside. Drizzle with a
little olive oil to prevent the noodles from sticking together.
In
a large Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add
the onion and cook for 3-4 minutes until they start to soften.
Add
in the sausage, garlic and oregano and cook for 5-6 minutes until the sausage
is browned and cooked through. Add the tomato paste and cook for 2 minutes,
stirring until it has darkened in color.
Stir
in the chicken broth, tomatoes and 1 cup of water. Cover and bring to a simmer.
Uncover and cook for about 10 minutes. Stir in the noodles, basil, Parmesan
cheese and cream. Season the soup with salt and pepper to taste.
Serve
with a dollop of the ricotta cheese mixture and a side salad and you have a
perfect dinner.
Jen of My Tiny Oven
