This comforting Sunday supper has all of the great flavors of lasagna—including Italian sausage, ricotta cheese and basil—but because it’s a soup, it’s a bit quicker to assemble than your usual lasagna. The soup can be refrigerated for up to 2 days, so it’s great for a warming autumn dinner, and for lunch the next day as well. Rewarm the soup in a saucepan over medium heat, adding more broth as needed to achieve the desired consistency.
Lasagna Soup with Ricotta and Basil
2 cups (2 oz./60 g) stemmed fresh spinach
1/2 lb. (250 g) fusilli pasta
1/2 lb. (250 g) sweet Italian sausage
5 Tbs. grated Parmesan cheese
Kosher salt and freshly ground pepper
2 Tbs. olive oil
1/2 small yellow onion, chopped
2 garlic cloves, minced
4 cups (32 fl. oz./1 l) low-sodium chicken broth
1 can (14 1/2 oz./455 g) diced fire-roasted tomatoes
2 Tbs. tomato paste
1 cup (1/2 lb./250 g) whole-milk ricotta
1/2 cup (2 oz./60 g) shredded mozzarella
6 fresh basil leaves, chopped
Preheat an oven to 375°F (190°C).
Bring a large pot of generously salted water to a boil over high heat. Add the spinach and cook just until the leaves wilt, about 1 minute. Using a slotted spoon, transfer the spinach to a colander, drain well and let cool on paper towels. Return the pot of water to a boil over high heat. Add the fusilli and cook according to the package directions. Drain well in a colander, rinse under cold water and drain again. Transfer the pasta to a large bowl. Set aside.
Using the paper towels, wrap up the spinach and squeeze out all the excess water. Chop the spinach and transfer to a bowl. Remove the sausage casings. Add the sausage and 2 Tbs. of the Parmesan to the bowl. Season with salt and pepper. Using your hands, mix together until combined. Form the sausage mixture into meatballs of about 1 tsp. each, arranging them in a single layer on an oiled baking sheet as you work. Repeat until all the meatballs are formed. Bake until cooked through, 12 to 15 minutes. Set aside.
In a heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until softened, about 1 minute longer. Stir in the chicken broth, tomatoes with their juices, and tomato paste. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the broth thickens, about 15 minutes. Season with salt and pepper to taste. Add the meatballs and pasta and cook just until warmed through, about 2 minutes. In a small bowl, stir together the ricotta, mozzarella and the remaining 3 Tbs. Parmesan. Stir in the basil and season with pepper.
Ladle into shallow bowls and top with a generous dollop of the ricotta mixture. Serve immediately. Serves 4 to 6.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.
I prepared this soup according to a recipe for tomato paste. My wife likes it
This is a great recipe. I doubled the sausage and fried the spinach.
I am really excited to try this, thanks for sharing
Prepare this soup according to the recipe, except the tomato paste. My wife wanted it
I made this soup according to the recipe, except for the tomato paste-. My wife loved it
This is really nice recipe. Thanks for sharing.
Thanks for the update and quick reply. I’ll be sure to keep an eye on this thread.
This is really nice recipe. I will share it for everyone to read. I look forward to reading more articles from you.
Are all of these soup recipes printed in a book? If so, which one?
My computer cuts off the recipe at the end of the page when I go to print it out. How can I prevent this from happening?
I made this soup according to the recipe, except for the tomato paste- I didn’t have any on hand. My husband loved it, I thought it needed a little something, perhaps that was the tomato paste. Not sure if I’d make it again. One other negative, lots of left over ingredients I would not normally use, now I need a recipe for those ingredients!
when in doubt …more garlic – as far as leftovers…well mix it with some spag. linguine, not to much sauce, throw in some big chunks of canned tuna, capers yummmmmm
This is a great recipe. I double the sausage and also sautéed the spinach.
This was excellent! I made the recipe as written except that I added three tablespoons of basil pesto and a quarter teaspoon of red pepper flakes to the ricotta mixture. This will become a regular at my house for sure!