This soup makes good use of those pesky leftover pieces of dried lasagna noodles you have after you've made your lasagna and they've been just sitting in their box in your pantry. Because this recipe has ingredients found in traditional lasagna, it really does taste like the real thing, only much easier to prepare. Serve with garlic toast.
• Kosher salt
• 8 ounces lasagna noodles, broken into bite-size pieces (about 8-10 noodles)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 onion, chopped
• 3/4 pound hot or sweet Italian sausage, casings removed
• 3 clove garlic, chopped
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 15 -ounce can crushed tomatoes
• 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
• 1/3 cup grated Parmesan cheese (plus more for sprinkling, optional)
• 1/4 cup heavy cream or half-and-half
• Ricotta cheese and shredded mozzarella cheese, for topping
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
Divide the soup among bowls. Top with ricotta, mozzarella and sliced basil.