Lasagna Soup with Sausage and Kale
Lasagna Soup with Sausage and Kale
With temperatures finally cooling down in Northwest Arkansas, we felt now is the time to enter our "Soup Era." Jessy, our marketing specialist, took on the challenge to make her first Lasagna Soup and, dare we say, make her first soup in general! Since she joined our team at the beginning of the year, she has been on a cooking journey that is new to her. Luckily, she has a whole team rooting for her!
Enjoy the complex flavors of lasagna in easy soup form with no layering necessary! This soup is a hearty concoction made with all of the best elements of a classic red sauce lasagna. The noodles, sausage, and kale are very filling, and the ricotta garnish tops each bowl to perfection.
Jessy Makes Her First Lasagna Soup Ever (and possibly first soup in general)!
putting the ingredients in the soup pot
she used pre-cooked sausage instead
Enjoying the Fruits of her labor
The kale was a delicious addition to the soup, and it added a slightly crunchy texture as croutons would to a tomato soup.
Cooking Tools
Recipe: Lasanga Soup with Sausage and Kale
Ingredients
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2 tablespoons olive oil
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1 onion, diced
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3 cloves garlic, diced
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1 lb hot or sweet Italian sausage
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1 can (28 oz.) crushed tomatoes
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4 cups chicken broth
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1 tablespoon dried oregano
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1/2 teaspoon crushed red pepper
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Kosher salt
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1/4 teaspoon pepper
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8 ounces lasagna noodles, broken into 2" pieces
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1 bunch Tuscan kale, stemmed and torn into
bite-sized pieces -
4 oz. ricotta cheese, for garnish
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Fresh basil, chiffonade, for garnish
Directions
01
In a large Dutch oven or soup pot (Jessy used a Staub cocotte), sauté the onion in the olive oil until translucent. Add the garlic and sauté for another 2 minutes.
02
Add in the sausage, and cook until browned. Don't fully break down the sausage, but instead keep in bite-sized chunks. For her recipe, Jessy used pre-cooked sausage because that's what she thinks of when it comes to sausage. And honestly since it's pre-cooked, it cuts down on the cooking time.
03
Add the crushed tomatoes, chicken broth, oregano, crushed red pepper, Kosher salt, and pepper. Bring soup to a boil.
04
Add the lasagna noodles and boil until the noodles are just al dente. Stir in the kale and remove from heat.
05
Serve with a generous dollop of ricotta cheese, and a sprinkle of fresh basil chiffonade. Jessy forgot the basil, but she says it came out delicious nonetheless!
