← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Olive oil
• 450 g Italian sausages, skins removed (or beef mince)
• 1 Onion, diced
• 4 cloves Garlic, finely chopped
• 1 tsp Dried oregano
• ½ tsp Fennel seeds
• 2 tbsp Tomato purée (paste)
• 800 g tinned crushed tomatoes
• 1 l chicken or beef stock
• 170 g dried lasagne sheets, broken into pieces
• 30 g Parmesan, grated
• 1 handful Basil, torn
• 150 g Ricotta
• 125 g Mozzarella, torn or grated
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium-high heat. Add the sausage meat and fry for 6–8 min, breaking it up, until browned and cooked through.
2. Add the onion and cook for 4 min, then stir in the garlic, oregano, fennel seeds and tomato paste for 1 minute.
3. Pour in the tomatoes and stock, bring to a boil and simmer for 10 min so the flavours come together.
4. Add the broken lasagne and simmer for 10–12 min, stirring often so it does not stick, until the pasta is tender. Add a splash of water if it gets too thick.
5. Stir in the parmesan and basil and season. Ladle into bowls and top each with a spoonful of ricotta and some mozzarella, which melts into the hot soup.

Tips

• Mix the ricotta with a little lemon zest and black pepper for an extra-fresh topping.
• The pasta drinks up broth overnight, so loosen leftovers with stock when you reheat. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Natasha's Kitchen BBC Good Food