Lasagna Soup

8 oz. lasagna noodles (about 10)

1 T. olive oil

1 onion chopped

1/2 lb. loose Italian sausage

3 cloves garlic, chopped

1 tsp. dried oregano

2 T. tomato paste

4 c. chicken broth

1 15 oz. can of crushed tomatoes

1/2 c. chopped fresh basil

1/3 c. grated parmesan cheese

1/4 c. half and half

Ricotta cheese for topping

Break up the lasagna noodles into pieces.

Cook according to directions, drizzle with oil and set aside.

Heat 1 T. of the oil in a heavy pot. Add the onion and cook for 1 minute. Add the sausage and garlic and brown off the sausage. (If necessary, drain off some fat)

Add the tomato paste and cook for 2 minutes.

Add the chicken broth, tomatoes and 1 cup water. Bring to simmer. Keep uncovered and cook for about 10 minutes until slightly reduced. Stir in the cooked noodles, fresh basil, parmesan, and cream. Simmer several minutes until heated through.

Serve with a dollop of Ricotta cheese and a sprinkle of fresh basil.