Let’s just call this the first of a couple of posts about Americanized foods that got turned into soup and therefore made even less authentic. Wordy? Yes, but also accurate.
You see, what we tend of think of as lasagna here in America isn’t much like it’s Italian original. Don’t get me wrong. I love a heavy, cheesy, American lasagna. Love it. Honestly, it’s a favorite splurge of mine. Don’t think I’m trying to be too big for my britches, as they say. But let’s be accurate in saying it’s American lasagna, not any of the versions of Italian lasagna.
And now it’s soupified. Simple to make, easy to customize, and just downright comforting. Trust me when I say everyone will love it. You might not be able to call it authentic, but you absolutely can call it satisfying.
Spicy Italian sausage, a hearty tomato broth, and all the cheese, herbs, and pasta you’d expect in an American lasagna combine in this lasagna soup. Authentic? Maybe not. Comforting? You bet.
an Apple a Day original
1 lb. hot or sweet ground Italian sausage or link sausage out of the casing
1 TBSP olive oil, if needed
1/2 medium yellow onion, chopped
4 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
6-8 c. beef broth
1 tsp. dried oregano
1/2 tsp. each dried rosemary, thyme, and basil
1/4 tsp. fennel seeds (optional, but my fave)
8 uncooked lasagna noodles (not the no-cook kind), broken into pieces
salt, black pepper, and red pepper, to taste
ricotta, grated parmesan cheese, and/or shredded mozzarella, to garnish
fresh basil leaves, torn, to garnish
- Heat a soup pot over medium-high heat. Add the sausage and brown, breaking up with a wooden spoon. It’s okay if some pink spots remain. The sauge will stay in the pot.
- Using the fat from the sausage, and adding olive oil if needed, cook the onion until just translucent, approximately 5 minutes. Add the garlic and cook 30 seconds, until fragrant.
- Stir in the crushed tomatoes, 6 c. broth, seasonings, and lasagna noodles. Increase the heat to high and bring to a boil. Reduce the heat and let simmer, partially covered, for 15 minutes. Stir occasionally to make sure noodles don’t stick together. Taste, adjust seasonings, and add more broth, if it gets too thick.
- To serve, ladle the soup into bowls and top, as desired, with ricotta, parmesan, mozzarella, basil, and /or extra red pepper flakes.
yield: 4-6 servings