- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This hearty pasta soup, packed with all the familiar flavors of a bubbling pan of lasagna, comes together in under 30 minutes. A spoonful of harissa, a spicy North African chile paste, and a splash of white wine, give the tomato-based broth a mild kick and bright finish to balance the rich and creamy three-cheese topping.
Ingredient:
- 1 pound mild Italian sausage, casings removed
- 1 yellow onion, finely chopped (about 1 1/2 cups)
- 3 tablespoons harissa (such as New York Shuk)
- 1 tablespoon finely chopped garlic (about 3 large cloves)
- 1/2 cup (4 ounces) dry white wine
- 8 cups unsalted chicken broth
- 2 cups marinara sauce (such as Rao’s)
- 2 basil sprigs, plus small leaves for garnish
- 6 ounces uncooked lasagna noodles broken into 3/4- to 1-inch pieces
- 3/4 cup finely shredded low-moisture part-skim mozzarella cheese
- 3/4 cup whole-milk ricotta cheese
- 1/4 cup finely grated Parmesan cheese
- Kosher salt, to taste
