Lasagna Soup

Ingredients:

• 220 g lasagna sheets, broken into pieces (about 10 pcs.)
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 1 onion, chopped
• 220 g raw hot or sweet Italian sausage, casings removed
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 2 tbsp tomato paste
• 4 cups lightly salted chicken broth
• 1 can (425 g) of canned crushed tomatoes
• 1/2 cup chopped fresh basil + thinly sliced ​​leaves for serving
• 1/3 cup grated Parmesan (+ extra for serving, optional)
• 1/4 cup cream of any fat content
• Ricotta, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain, drizzle with olive oil, and toss to coat.
2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic, and oregano and cook, stirring and breaking up the ground meat with a wooden spoon, until the meat begins to brown, about 3 minutes. Add the tomato paste and cook, stirring, for about 2 minutes.
3. Add the chicken broth, tomatoes, and 1 cup of water; cover and bring to a boil. Then remove the lid and simmer until the liquid has slightly evaporated, about 10 minutes. Add the noodles, basil, Parmesan, and heavy cream and simmer for another 2 minutes.
4. Ladle the soup into bowls. Top with ricotta and chopped basil.