Lasagna soup

If you intend to serve lasagna soup immediately you can cook lasagna directly in the soup but do not cook pasta beyond the cooking time indicated on the package (pasta may overcooked). Otherwise proceed as follows.

Bring a large pot of salted water to a boil. Cook lasagna noodles “al dente” (about 2 minutes less than recommended on the package). Drain lasagna and rinse with cold water to stop cooking process, then set aside.

In the meantime, heat 2 tablespoons of oil in a pan with high sides, add sausage and break up with a wooden spoon. Cook for about 5 minutes until sausage is golden brown.

Add chopped onion, garlic, oregano and tomato paste, mix and cook for another 5-7 minutes.

Add chopped tomatoes, chicken broth and 1 cup of water and bring to a boil. Reduce heat and simmer, uncovered, for another 10 to 12 minutes.

If you want to cook lasagna noodles directly in the broth, add them at this time. Otherwise, after 10 minutes, always maintaining low heat, add already cooked tagliatelle and continue for another 2 minutes (until the pasta is completely cooked).

While lasagna soup is cooking, combine ricotta and grated parmesan in a bowl and season with a pinch of salt.

Taste soup and season with salt if it needs it.

Place lasagna soup in each individual serving bowl (about 4 ladles), complete each bowl with the ricotta and parmesan mixture and a few fresh parsley leaves. Serve immediately.