Lazy Lasagna Soup with Ricotta Dollops
Equipment
- Large pot
- Wooden spoon
- Small bowl
Ingredients
- 1 pound Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 5 cups beef broth
- 8 lasagna noodles, broken into bite-size pieces
- 2 teaspoons Italian seasoning
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper
Instructions
- Brown the Italian sausage in a large pot over medium heat, breaking it up with a spoon as it cooks. Once it is no longer pink, add the diced onion and cook for three minutes until it softens.
- Stir in the minced garlic and cook for one minute until fragrant. Pour in the marinara sauce and beef broth, then add the Italian seasoning along with a pinch of salt and pepper.
- Bring the soup to a gentle boil. Add the broken lasagna noodles and reduce the heat to a simmer. Cook for 12 to 15 minutes, stirring now and then, until the noodles are tender.
- While the soup simmers, mix the ricotta and Parmesan in a small bowl. Taste and add a little salt if needed.
- Ladle the hot soup into bowls and drop generous spoonfuls of the ricotta mixture on top of each serving.
Notes
Stir a splash of broth into leftovers when reheating so the noodles do not soak up all the liquid and turn thick. If you prefer a milder flavor, swap the Italian sausage for ground beef and add an extra half teaspoon of Italian seasoning. The ricotta mixture can be made a few hours ahead and kept covered in the fridge until you are ready to serve.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Small bowl
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Small bowl