Lasagna Soup is Italian-American, and it should say so plainly. The point is not to pretend the bowl has a regional pedigree. The point is to borrow the comfort of lasagna without building a casserole.
We keep the broth tomato-forward, brown the sausage properly, and add ricotta at serving so the soup stays loose instead of turning heavy. Broken noodles give the bowl its shape, but timing is what keeps them from swallowing the pot.
Set servings and units first. You can change them anytime.
Warm the olive oil in a large Dutch oven over medium heat. Add the sausage and brown it well, breaking it into small pieces, 6 to 8 minutes.
Add the onion and salt. Cook until the onion softens and the browned bits loosen from the pot, about 5 minutes.
Stir in the garlic and tomato paste. Cook 2 minutes, until the paste darkens slightly and smells sweet.
Add the crushed tomatoes and stock. Bring to a simmer, scraping the bottom of the pot.
Add the broken lasagna noodles and cook, stirring often, until just tender, 10 to 12 minutes.
Mix the ricotta with the Parmigiano Reggiano and black pepper in a small bowl.
Ladle the soup into bowls. Spoon ricotta on top and finish with basil just before serving.
You made Lasagna Soup. Time to eat.
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If the soup sits, the noodles will keep drinking broth. Reheat with a splash of stock and add the ricotta only after it is in the bowl.
Six Italian regions. Nothing reformulated. Imported direct.
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