Ingredients
Directions
- 1
In a large pot, heat up 1 tbsp olive oil over medium/high heat. Add Italian sausage and brown, stirring and crumbling.
- 2
Once the sausage is almost cooked, add your diced onion. Sauté for a few minutes before adding in the garlic. Cook for another minute or so, stirring so garlic does not burn.
- 3
Stir in tomato paste, calabrian chili, sun dried tomatoes, and dried seasonings . Saute for a few minutes, stirring frequently, or until tomato paste starts to turn a little darker color.
- 4
Add in chicken bouillon and stir for another minute before adding a can of crushed tomatoes. Stir in water, bring to a boil, reduce to a simmer, cover, and let cook for about 10 min.
- 5
Stir in heavy cream. Make sure the soup is at a low boil.
- 6
Break up your lasagna, add to pot, and cook according to the package (al dente).
- 7
When pasta has about a minute left, finish with the fresh parsley, fresh basil, and shredded mozzarella.
- 8
When serving, top with your ricotta cheese mixture and some freshly grated parmesan.
