Ingredients
1 tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. sweet Italian sausage, removed from casing
1 large bulb fennel (10 oz.), cored and chopped
1 medium yellow onion (8 oz.), chopped
1 tbsp. tomato paste
1 tbsp. Italian seasoning
1 (28-oz.) can pureed tomatoes
4 c. low-sodium chicken broth
3/4 c. water
1 Parmesan rind
6 oz. wavy lasagna sheets (about 7), broken in quarters
1 c. ricotta
1/2 c. (2 oz.) freshly grated Parmesan
Fresh basil leaves, for serving
Preparation
Step 1In a large pot over medium-high heat, heat oil. Add sausage and cook, breaking up with a spoon, until cooked and golden brown, 6 to 8 minutes. Use a slotted spoon to transfer sausage to paper towel-lined plate; reserve 2 tablespoons fat in pot and discard rest.Step 2Reduce heat to medium. To same pot, add fennel, onion, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until vegetables are soft and beginning to brown, 8 to 10 minutes. Add tomato paste and Italian seasoning; cook until very fragrant, about 1 minute. Add pureed tomatoes, broth, water, Parmesan rind, and reserved sausage and bring mixture to a simmer. Simmer, covered, until thickened slightly, about 15 minutes. Add noodles and continue to simmer, uncovered, stirring a few times, until noodles are al dente, 12 to 14 minutes. Season to taste with salt and pepper.Step 3In a small bowl, combine ricotta, grated Parmesan, ¼ teaspoon salt, and a pinch of pepper.Step 4Ladle soup into bowls and top with cheese mixture, dividing evenly, a drizzle of olive oil, and basil leaves.
To make Lasagna Soup, you’ll start by sautéing sweet Italian sausage in oil, which concentrates the flavor of the meat. Then, you’ll cook fennel and onion until soft, which infuses every bite of soup with rich vegetal flavor. (Plus, they bring a bit of balance to this decadent meal.) Then you’ll create a tomatoey broth to cook the noodles in and finally top it all off with a mixture of ricotta and Parmesan. For a vegetarian version, substitute plant-based meat or skip it entirely. Italian seasoning is a handy shortcut mixture that usually contains basil, rosemary, thyme, oregano, parsley, and marjoram. If you’d rather use what you have in your spice cabinet, use ¼ teaspoon each basil, rosemary, thyme, and oregano.
