Best Lasagna Soup

Ingredients

Tbsp. extra-virgin olive oil, plus more for drizzling

12 oz. sweet Italian sausage, casings removed

1 large fennel bulb (about 10 oz.), cored, finely chopped

1 medium yellow onion, finely chopped

Kosher salt

Freshly ground black pepper

1 Tbsp. tomato paste

1 Tbsp. Italian seasoning

1 Parmesan rind

1 (28-oz.) can pureed tomatoes

4 cups low-sodium chicken broth

3/4 cup water

6 oz. wavy lasagna sheets (about 7), broken in half

1 cup ricotta

2 oz. Parmesan, finely grated (about 1 cup)

Fresh basil, for serving

Directions

1. In a large pot over medium-high heat, heat oil. Add sausage and cook, breaking up with a spoon, until browned, 6 to 8 minutes. Using a slotted spoon, transfer sausage to paper towel-lined plate. Reserve 2 Tbsp. fat in pot; discard remaining fat.
2. Reduce heat to medium. In same pot over medium-high heat, combine fennel and onion; season with 1 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until vegetables are soft and beginning to brown, 8 to 10 minutes. Add tomato paste and Italian seasoning; cook, stirring, until very fragrant, about 1 minute. Add Parmesan rind, tomatoes, broth, water, and reserved sausage and bring to a simmer. Cover and cook 15 minutes.
3. Add noodles and continue to simmer, uncovered and stirring occasionally, until noodles are al dente, 8 to 10 minutes; season with salt and pepper.
4. In a small bowl, combine ricotta, grated Parmesan, 1/4 tsp. salt, and a pinch of pepper.
5. Ladle soup into bowls. Top with cheese mixture and basil. Drizzle with oil.

 

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