Spicy Italian Sausage Lasagna Soup
Cozy, a little spicy, and hearty enough to call it dinner.
Servings 4
Ingredients
- 1 tablespoon olive oil
- 1 lb spicy Italian sausage
- 1 medium yellow onion diced
- ½ bulb fennel diced (reserve fronds for garnish)
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 4 cups chicken stock
- 1 28 oz can crushed tomatoes
- 1 Parmesan rind
- 8 to 10 lasagna noodles broken into bite-size pieces
- ⅓ cup heavy cream
- Salt and black pepper to taste
For Serving
- Ricotta
- Fresh basil
- Fennel fronds
- Cracked black pepper
Instructions
- In a large pot over medium heat, warm the olive oil. Add the sausage and brown, breaking it up with a spoon, until golden, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. Leave the fat in the pot.
- Add the onion, fennel and celery and cook until softened, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
- Add the wine and scrape up any browned bits from the bottom of the pot. Simmer until reduced by about half, about 2 minutes.
- Add the stock, tomatoes, Parmesan rind and sausage and bring to a simmer. Add the lasagna noodles and cook, stirring occasionally to keep them from sticking together, until al dente, 10 to 15 minutes.
- Remove the pot from the heat and discard the Parmesan rind. Stir in the cream and season with salt and pepper to taste.
- Ladle into bowls and garnish with a dollop of ricotta, basil, fennel fronds and cracked black pepper.