↞ recipe box start page
Category: Recipes
Prep Time: 15-20 Cook Time: 30 Total Time: 45
Ingredients
1 tablespoon Extra Virgin Olive Oil
1/4 cup chopped yellow onion
1 clove garlic, chopped
3/4 pound loose sweet Italian sausage
1 (25.25-ounce) jar Pomodoro Fresco Tomato-Basil Sauce
6 cups vegetable stock
1 (9-ounce) package No-Boil Lasagna
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
Ricotta, spoonful for each serving
Grated Parmesan, for serving
Directions:
Bring a large pot of salted water to a boil.
In a large sauce pot, heat olive oil on a medium-high setting. Cook onions and garlic until soft.
Add sausage and break apart while cooking. Once sausage is cooked through, about 6-7 minutes, stir in sauce and stock. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Meanwhile, break lasagna noodles and add them to boiling water. Cook until just tender, very al dente. Drain noodles and toss with a touch of olive oil to avoid sticking.
Gently stir cooked noodles, basil and heavy cream into the soup and cook together for about 2 minutes. Serve topped with a generous scoop of ricotta and grated Parmesan.
Recipe Source: https://www.delallo.com/
view more member recipes
Tomato-Basil Lasagna Soup
view my recipes
print
save
Cheesy, tomatoe soup with the goodness of lasagna.
Category: Recipes
Prep Time: 15-20 Cook Time: 30 Total Time: 45
Ingredients
1 tablespoon Extra Virgin Olive Oil
1/4 cup chopped yellow onion
1 clove garlic, chopped
3/4 pound loose sweet Italian sausage
1 (25.25-ounce) jar Pomodoro Fresco Tomato-Basil Sauce
6 cups vegetable stock
1 (9-ounce) package No-Boil Lasagna
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
Ricotta, spoonful for each serving
Grated Parmesan, for serving
Directions:
Bring a large pot of salted water to a boil.
In a large sauce pot, heat olive oil on a medium-high setting. Cook onions and garlic until soft.
Add sausage and break apart while cooking. Once sausage is cooked through, about 6-7 minutes, stir in sauce and stock. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Meanwhile, break lasagna noodles and add them to boiling water. Cook until just tender, very al dente. Drain noodles and toss with a touch of olive oil to avoid sticking.
Gently stir cooked noodles, basil and heavy cream into the soup and cook together for about 2 minutes. Serve topped with a generous scoop of ricotta and grated Parmesan.
Recipe Source: https://www.delallo.com/
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chilled Tomato Basil Soup
by stump63
3 cup tomatoes, peeled, seeded and diced 1/4 cup fresh basil, chopped 1 and 1/2 cups tomato juice 3 Tbsp red wine vinegar 1 and 1/2 Tbsp olive oil 1 tsp minced garlic Salt and Pepper to taste
by stump63
3 cup tomatoes, peeled, seeded and diced 1/4 cup fresh basil, chopped 1 and 1/2 cups tomato juice 3 Tbsp red wine vinegar 1 and 1/2 Tbsp olive oil 1 tsp minced garlic Salt and Pepper to taste
Cream Of Tomato And Basil Soup
by sgre52160
4 tbsp butter 1 ea small red onion, diced 2 cups dry white wine 3 cups canned diced tomatoes (or 1 12-oz can) 2 cups heavy cream 3 tbsp fresh basil, chopped Salt and pepper to taste Melt butt
by sgre52160
4 tbsp butter 1 ea small red onion, diced 2 cups dry white wine 3 cups canned diced tomatoes (or 1 12-oz can) 2 cups heavy cream 3 tbsp fresh basil, chopped Salt and pepper to taste Melt butt
Chunk Tomato Basil Soup
by marmar3854
CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely c
by marmar3854
CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely c
Veg - Roasted Tomato Basil Soup
by KitchenMagician
Makes 6 servings. 3 lb. ripe plum tomatoes, cut in half 6 T. olive oil kosher salt and black pepper 2 yellow onions, chopped 6 cloves garlic, minced 2 T. unsalted butter 1/4 tsp. crushed red
by KitchenMagician
Makes 6 servings. 3 lb. ripe plum tomatoes, cut in half 6 T. olive oil kosher salt and black pepper 2 yellow onions, chopped 6 cloves garlic, minced 2 T. unsalted butter 1/4 tsp. crushed red
view more member recipes