This is by far one of my favorite soups I have ever made. It is also one of the easiest!
Ingredients:
8 oz Lasagna Noodles, Broken into Pieces (About 10 Noodles)
1 Tablespoon Extra Virgin Olive Oil
1 Chopped Onion
1lb of Italian Sausage
3 Cloves of Garlic
1 Teaspoons of Dried Oregano
2 Tablespoons Tomato Paste
4 Cups Low Sodium Chicken Broth
1 (15oz) Can of Crushed Tomatoes
2 Teaspoons of Dried Basil
1/3 Cup of Grated Parmesan Cheese ( Plus more of sprinkling on top when prepared.)
1/4 Cup of Heavy Cream
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Instructions:
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.
Meanwhile, 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. Add the sausage, garlic, oregano, and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the chicken broth, tomatoes and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes.
Stir in the noodles, basil, parmesan, and heavy cream; simmer 2 more minutes.
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