LASAGNA SOUP

Viral recipes hardly ever pique my interest but after collecting odd bits of dry lasagna pasta over time, I knew I had to give this soup a try. It turned out to be so wonderfully silky in texture and so flavorful from the Italian sausage that it is an instant home favorite now.

LASAGNA SOUP RECIPE makes 4 servings

INGREDIENTS

• 6 oz of lasagna noodles (about 4-5 whole strips) broken into 1 inch pieces

• 1 lb of Italian sausage

• 1 shallot minced

• 4 cloves of garlic minced

• 2 handfuls of baby spinach

• 6-8 leaves of fresh basil chiffonade or thinly sliced

• 6 oz tomato paste

• 8 cups chicken stock or water

• 1/2 cup heavy cream

• 1/2 cup of ricotta cheese

• 2 tbsp olive oil

DIRECTIONS

1. Add olive oil to a medium sized pot and heat on medium-high

2. Add minced shallots and fry in oil until translucent (1-2 mins)

3. Add minced garlic and fry for 30 seconds

4. Add tomato paste and toast in the pan for 2-3 minutes, mixing, flipping, and breaking it up in the pan. This amps up the flavor or the tomato paste!

5. Add Italian sausage, allowing the meat to brown and breaking it up into smaller pieces using a spoon or spatula.

6. Once the sausage is browned, deglaze the pan with chicken stock or water. Bring everything to a boil.

7. When the stock hits a boil, add in the lasagna pasta and stir well. Cook until just before al dente (you don’t want to pasta to be soggy and overcooked). If the pasta absorbs too much of the broth for your liking add more stock or water one cup at a time, waiting a few minutes between additions to achieve your desired consistency.

8. Lower to heat to medium-low and stir in heavy cream, spinach, and basil. When the spinach is wilted and tender, the soup is ready! Add salt and pepper to taste.

9. Serve in bowls with a few small dollops of ricotta cheese floating on top!