Lasagna Soup

Ingredients:

• 8 oz (about 10) lasagna noodles, broken into pieces
• 1 TBSP EVOO
• 1 onion, chopped
• 1/2 lb hot or sweet italian sausage, casings removed
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 2 TBSP tomato paste
• 4 c chicken broth
• 1 – 15-oz can crushed tomatoes
• 1/2 c chopped fresh basil
• 1/3 c grated parmesan cheese
• 1/4 c heavy cream or half-and-half
• Ricotta cheese

Directions:

1. Bring a large pot of salted water to a boil. Add the noodles and cook. Drain; drizzle with olive oil and toss.
2. Heat 1 TBSP olive oil in a large dutch oven or heavy-bottomed pot over med-high heat. Add the onion and cook, stirring until softened, about 4 minutes.
3. 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.
4. Add the tomato paste and cook, stirring until darkened, about 2 minutes.
5. Add the chicken broth, tomatoes, and 1 c water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, Parmesan, and cream; simmer 2 more minutes.
6. Divide the soup. Top with ricotta and basil.