Lasagna Soup

Ingredients

• olive oil - 2 Tbsp.
• sweet Italian sausage - 1 lb.
• garlic cloves - 3
• small onion - 1
• dry white wine - 1/2 c.
• whole plum tomatoes - 1 14.5-oz. can
• low-sodium chicken broth - 2 c.
• dried oregano - 1 tsp.
• kosher salt - 1/2 tsp.
• red pepper flakes - 1 pinch
• lasagna noodles - 6
• baby spinach - 4 c.
• fresh basil - 1/4 c.
• Italian bread - for serving
• fresh ricotta cheese - 1 c.
• freshly grated parmesan cheese - 1/2 c.
• fresh basil - 1/4 c.
• kosher salt - 1/4 tsp.
• Black pepper - to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
2. Add the garlic and onion and cook until softened, 3 to 4 minutes.
3. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.
4. Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat.
5. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 7 minutes.
6. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes.
7. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.
8. Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
9. Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with bread.