Shelly's Recipe

LASAGNA SOUP

Category: Soups

1 lb bulk Italian sausage, we used hot but mild would be find too
5 oz yellow onion, chopped
2 large garlic cloves, chopped, about 2 T
1 T tomato paste
1 t dried basil
1/2 t dried oregano
2 t kosher salt
few grinds fresh pepper
2 14.5 oz cans of crushed or diced tomatoes
2 T sherry
2 c chicken stock
1 c half & half
1 c ricotta
1/4 c grated parmesan
6 lasagna noodles (not the no boil kind)

In a large heavy soup pan or dutch oven brown the sausage over medium-high heat until cooked through, break it into pieces as you go. Remove from the pan & set aside.

The pan should have a good coating of fat in it from the sausage if not, add a little olive oil. Cook the onions & garlic over medium-high heat until tender & the onions are translucent. Add the tomato paste, basil, oregano, salt & pepper. Cook while stirring for about a minutes. Add the tomatoes & bring to a simmer. Let simmer 15 minutes.

Meanwhile, bring a large pot of water to a boil. Salt the water. Break the lasagna noodles into large pieces & put into the boiling water. Boil until just undercooked, for us that was about 6 1/2 minutes. Drain & set aside.

Process the soup until smooth either in a blender or with an immersion blender. Stir in the sherry, chicken stock & half & half. Heat through over low heat. Add the ricotta & parmesan. Stir over low heat until melted. Stir in the sausage & noodles. Taste for seasoning & adjust as needed.

Serve with extra grated parmesan if desired.

Makes 8 servings.