Lasagna Soup

1. 1
   saute · ~8 min

   Brown the sausage.

   1.Heat a large pot or Dutch oven over medium-high heat.

   2.Add the Italian sausage and break it into crumbles with a wooden spoon.

   3.Cook until deeply browned and cooked through, about 6-8 minutes.

   4.Transfer sausage to a paper towel-lined plate using a slotted spoon, leaving 1 tbsp fat in the pot.

   TIPBrowning the sausage deeply builds the soup's savoury base. Don't stir too often — let it sear.
2. 2
   saute · ~6 min

   Build the aromatic base.

   1.Reduce heat to medium and add the diced onion to the pot.

   2.Cook until softened and translucent, about 4-5 minutes.

   3.Add the minced garlic, tomato paste, and red pepper flakes.

   4.Stir continuously for 1 minute until fragrant and the tomato paste darkens.

   TIPCooking the tomato paste until it darkens caramelises the sugars and deepens the flavour.
3. 3
   simmer · ~10 min

   Simmer the broth.

   1.Pour in the crushed tomatoes, water, oregano, dried basil, salt, black pepper, and bay leaf.

   2.Stir everything together and bring to a boil over high heat.

   3.Return the browned sausage to the pot.

   4.Lower the heat and let it simmer for 10 minutes, stirring occasionally.

   TIPSimmer uncovered for a brighter tomato taste; cover partially for a deeper, more married flavour.
4. 4
   boil · ~12 min

   Cook the pasta directly in the soup.

   1.Add the broken lasagna noodles to the simmering soup.

   2.Cook until the pasta is al dente, about 10-12 minutes, stirring often to prevent sticking.

   3.Check seasoning and remove the bay leaf.

   TIPStir frequently — the pasta releases starch that thickens the broth beautifully but can stick to the bottom.
5. 5
   mix · ~2 min

   Prepare the ricotta topping.

   1.In a small bowl, combine the ricotta cheese with half the parmesan cheese.

   2.Mix until smooth and season with a pinch of salt and black pepper.
6. 6
   assemble · ~2 min

   Ladle into bowls and add the cheesy finish.

   1.Ladle the hot soup into serving bowls.

   2.Drop a generous dollop of the ricotta mixture into the centre of each bowl.

   3.Top with a handful of shredded mozzarella and the remaining parmesan.

   4.Garnish with torn fresh basil and serve immediately.

   TIPServe immediately — the mozzarella melts into stretchy ribbons while the ricotta adds creamy contrast.

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