Hearty tomato soup, tender pasta, sausage, and roasted cranberries finished with creamy cheese topping.
# Components:
→ Roasted Cranberries
01 - 1 cup fresh cranberries
02 - 2 tablespoons olive oil
03 - 1 tablespoon honey
04 - Pinch of salt
→ Soup Base
05 - 2 tablespoons olive oil
06 - 1 pound Italian sausage, casings removed
07 - 1 medium onion, diced
08 - 3 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes (optional)
13 - 1 can (28 ounces) crushed tomatoes
14 - 4 cups chicken or vegetable broth
15 - 8 lasagne noodles, broken into bite-sized pieces
16 - Salt and freshly ground black pepper, to taste
→ Cheese Topping
17 - 1 cup ricotta cheese
18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - Fresh basil leaves, for garnish
# Method:
01 - Preheat oven to 400°F. In a mixing bowl, toss cranberries with olive oil, honey, and a pinch of salt. Spread the mixture evenly on a baking sheet and roast for 15 minutes until cranberries are caramelized and softened. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it apart with a wooden spoon, for 5 to 7 minutes. Drain excess fat if needed.
03 - Add diced onion to the pot and sauté until soft, about 5 minutes. Stir in minced garlic, tomato paste, oregano, basil, and red pepper flakes and cook for 2 minutes until fragrant.
04 - Pour crushed tomatoes and broth into the pot. Stir to combine and bring mixture to a boil, then reduce heat to a gentle simmer.
05 - Add broken lasagne noodles to the pot. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until noodles are al dente.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Ladle the soup into serving bowls.
07 - Top each portion with ricotta, a sprinkle of mozzarella and Parmesan, a spoonful of roasted cranberries, and fresh basil leaves.
