Holidays at the Jungle
Lasagna Soup with Ricotta Dumplings
Ingredients (serves 6)
1 pound Italian chicken sausage, removed from casing
1 medium onion, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
2½ teaspoons Italian seasoning
1 (14½) can low sodium chicken stock
1 (28 ounce) can diced tomatoes
1 (15 ounce) can crushed tomatoes
1 cup red wine
1 teaspoon salt
½ teaspoon pepper
4 ounces small ruffled pasta–or mini lasagna noodles or broken lasagna noodles
½ cup shredded Parmesan cheese
1 cup ricotta cheese
1 cup ricotta cheese 1 cup shredded Italian blend cheese
1 tablespoon chopped flat-leaf parsley
Salt and pepper to taste
Place the sausage in a 5 to 7-quart Dutch oven over medium-high heat.
As the sausage cooks, break it up into bite-sized pieces.
Continue cooking for 8-10 minutes until the sausage is browned and cooked thoroughly.
Add the onion, red pepper and garlic to the pan and sauté until onion softens, about 3-4 minutes.
Add Italian seasoning, chicken stock, diced tomatoes, crushed tomatoes, wine, salt and pepper and stir to combine.
Bring to a boil then reduce to a heat and simmer for 15 minutes.
Add noodles and continue simmering the soup for 8-10 minutes or until the noodles are tender.
While the soup cooks, make the dumplings.
Mix ricotta, Italian blend cheese, parsley, salt and pepper together until well blended.
Scoop heaping tablespoons onto a plate and set aside.
Place a ricotta dumpling in the bottom of each bowl and pour hot soup over the top.
Sprinkle with shredded Parmesan cheese and serve.