Okay, I’m gonna be honest: You can just make this soup and serve it with a side of cheesy garlic bread and you’ll have the same flavor effect…but it’s so much fun to serve it baked in individual crocks like this. Just be careful, it’s hot. Full recipe below!
Ingredients:
2 tsp. olive oil
1 lb. hot Italian sausage
1 onion, chopped
3 garlic cloves, minced
1 tsp. Italian seasoning
4 cups beef or chicken broth
1 (24-oz.) bottle passata (Italian tomato puree)
1/3 cup chopped fresh basil and/or parsley, divided
8 oz. mascarpone cheese
8 oz. lasagna noodles, broken into pieces
4 Tbsp. butter, softened
1/2 tsp. garlic powder
1/3 cup grated parmesan, divided
1 medium-size bread loaf, cut into thick slices
8 oz. fresh mozzarella, torn into pieces
Instructions:
Preheat oven to 400F. In a large pot over medium heat, add oil and Italian sausage and cook, crumbling the sausage, for 5 minutes. Add onion and cook until slightly softened, another 5 minutes. Add garlic and Italian seasoning and cook for another minute before pouring in broth and passata. Add about half a cup of water to the empty passata bottle and shake it up to get out any bits; pour into the sauce. Stir in half of the basil or parsley, noodles and mascarpone and reduce heat to low; let simmer for about 12-15 minutes or until pasta is cooked through.
Meanwhile, mix butter with garlic powder, two tablespoons of the parmesan and one tablespoon of the basil and/or parsley. Spread on the bread slices and bake until golden, about 12 minutes. Switch the oven to broil on low.
Transfer the soup into four large soup crocks set on a large sheet tray lined with foil. Add one piece of garlic bread to each; top with mozzarella and remaining parmesan. Broil until melted and bubbly, then finish with remaining herbs.
Yum
I just made this! Fantastic