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Per serving
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- 1
Mince the vegetables
Quarter the onion, peel the carrots and trim the ends, and cut the celery into a few pieces. Add all of it to a food processor and pulse in short bursts until finely minced. Pull out any stubborn large pieces and finish them by hand. No food processor? Just mince everything small with a knife.
- 2
Saute the base
Heat a large 6-quart soup pot over medium heat. Add the olive oil and swirl to coat, then add the minced onion, celery, and carrots. Season with the kosher salt, Italian seasoning, black pepper, and crushed red pepper. Crush the fennel seed and add it too (optional but worth it). Cook about 5 minutes, until the onions are tender.
- 3
Add rosemary and garlic
Strip the rosemary leaves from the stems and finely chop them (you want about 1 tablespoon). Smash and mince the garlic cloves. Add both to the pot and saute for 1 minute, until fragrant. Add a little more oil if the pot looks dry.
- 4
Brown the sausage
Add the mild Italian sausage and cook 6-8 minutes, breaking it up with a spoon, until fully cooked and crumbled.
- 5
Build the sauce
Pour in the white wine and heavy cream, then add the tomato paste. Stir together and bring to a simmer over medium-high heat, then drop back to medium. Cook, stirring occasionally, about 5 minutes, until the liquid reduces and the mixture is thick and paste-like.
- 6
Simmer the soup
Add the crushed tomatoes, water, chicken bouillon base, and balsamic vinegar. Bring to a boil over high heat, then reduce to a steady simmer and cook 20 minutes.
- 7
Make the ricotta topping
In a bowl, stir together the ricotta and parmesan with a pinch of salt and pepper. Set aside until serving.
- 8
Boil the noodles separately
Bring a separate pot of salted water to a rolling boil. Add the lasagna noodles and cook to very al dente per the package (about 8-12 minutes) — they keep absorbing liquid in the soup, so do not overcook. Drain, then drizzle with a little oil to keep them from sticking.
- 9
Assemble and serve
Add 1-2 cooked noodles to each bowl and ladle the hot soup over them. Top with a scoop of the ricotta mixture, a sprinkle of mozzarella and parmesan, and fresh basil.
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Lasagna Soup
Created by: SundayPrepCo
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 celery
- 2 carrots
- 2 tsp kosher salt
- 1 tbsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 1/2 tsp fennel seed
- 5 fresh rosemary
- 6 garlic
- 1 lb mild Italian sausage
- 1 cup white wine
- 1 cup heavy cream
- 6 oz tomato paste
- 28 oz crushed tomatoes
- 8 cup water
- 2 tbsp chicken bouillon base
- 2 tbsp balsamic vinegar
- 9 lasagna noodles
- 1 lb ricotta cheese
- 1 cup parmesan cheese
- mozzarella cheese
- fresh basil
Instructions
- Mince the vegetablesQuarter the onion, peel the carrots and trim the ends, and cut the celery into a few pieces. Add all of it to a food processor and pulse in short bursts until finely minced. Pull out any stubborn large pieces and finish them by hand. No food processor? Just mince everything small with a knife.
- Saute the baseHeat a large 6-quart soup pot over medium heat. Add the olive oil and swirl to coat, then add the minced onion, celery, and carrots. Season with the kosher salt, Italian seasoning, black pepper, and crushed red pepper. Crush the fennel seed and add it too (optional but worth it). Cook about 5 minutes, until the onions are tender.
- Add rosemary and garlicStrip the rosemary leaves from the stems and finely chop them (you want about 1 tablespoon). Smash and mince the garlic cloves. Add both to the pot and saute for 1 minute, until fragrant. Add a little more oil if the pot looks dry.
- Brown the sausageAdd the mild Italian sausage and cook 6-8 minutes, breaking it up with a spoon, until fully cooked and crumbled.
- Build the saucePour in the white wine and heavy cream, then add the tomato paste. Stir together and bring to a simmer over medium-high heat, then drop back to medium. Cook, stirring occasionally, about 5 minutes, until the liquid reduces and the mixture is thick and paste-like.
- Simmer the soupAdd the crushed tomatoes, water, chicken bouillon base, and balsamic vinegar. Bring to a boil over high heat, then reduce to a steady simmer and cook 20 minutes.
- Make the ricotta toppingIn a bowl, stir together the ricotta and parmesan with a pinch of salt and pepper. Set aside until serving.
- Boil the noodles separatelyBring a separate pot of salted water to a rolling boil. Add the lasagna noodles and cook to very al dente per the package (about 8-12 minutes) — they keep absorbing liquid in the soup, so do not overcook. Drain, then drizzle with a little oil to keep them from sticking.
- Assemble and serveAdd 1-2 cooked noodles to each bowl and ladle the hot soup over them. Top with a scoop of the ricotta mixture, a sprinkle of mozzarella and parmesan, and fresh basil.