Lasagna Soup

10 lasagna noodles, broken into pieces

1 tablespoon olive oil

1 onion, chopped

1 pound sweet Italian sausage, casings removed

3 cloves garlic, minced

1 tablespoon Sicilian Seasoning

2 tablespoons tomato paste

4 cups low sodium chicken stock

15 oz crushed tomatoes

1/4 cup heavy cream

Toppings:

1/2 cup ricotta cheese

1/3 cup parmesan cheese, grated

1/2 cup basil, roughly chopped or torn

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1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss. Set aside.

2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes.

3. Add in the sausage, garlic and Sicilian Seasoning 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. Stir in the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes.

6. Stir in the noodles, basil, and heavy cream; simmer 2 minutes.

7. Ladle into bowls. Top with ricotta and Parmesan cheeses, and fresh basil.

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