Ricotta Lasagna Soup

It’s finally starting to cool down here in the south, which means soup season is here, my friends! This soup has all the elements of delicious plate of lasagna with about a quarter of the work. All the ingredients simmer together in a hearty bowl of soup, and then you get to add in a dollop (or four…) of creamy, ooey-gooey mozzarella and ricotta. The final product is the perfect cozy dinner that replicates the recipe we all know and love. Feel free to swap the sausage for ground beef if that’s what you have in your fridge.

RICOTTA LASAGNA SOUP
Yields 4-6 servings. Total time: 35 minutes

INGREDIENTS:
1 T olive oil
1 white onion, diced
4-6 garlic cloves, minced
1 lb Italian sausage
28 oz can crushed tomatoes
6 cups chicken broth
1 T salt
½ T black pepper
1 T dried parsley
1 T dried basil
½ t red pepper flakes
½ t dried rosemary
1 T brown sugar
8-9 lasagna noodle sheets, broken into 3 inch pieces

1½ cups ricotta cheese
½ cup shredded mozzarella cheese
Additional salt and pepper

DIRECTIONS:
1.) Coat a large stock pot or dutch oven with olive oil and place over medium hear. Add diced white onion, minced garlic and sausage. Break up the meat until fully cooked through. Add in the crushed tomatoes, chicken broth and seasonings and bring to a simmer.
2.) On the side in a small bowl, whip together the ricotta cheese and mozzarella. Sprinkle with salt and pepper.
3.) When you’re nearly ready to serve dinner, break apart the lasagna sheets and drop them into the pot. Stir well to ensure the noodles aren’t stuck together. Cook the pasta through for 8-10 minutes.
4.) Serve by ladling the hot soup into a deep bowl, and add a dollop of the ricotta mixture. Garnish with parmesan cheese and fresh basil if you have it on hand.