Ingredients
- 1 pound lasagna noodles, broken into fourths
- 5 tablespoons olive oil
- 1 tablespoon sun-dried tomato oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- ¼ cup julienned sun-dried tomatoes
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 8 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 tablespoon crushed red pepper
- 2 tablespoons Italian seasoning
- 2 tablespoons dried parsley
- 2 teaspoons dried basil
- Salt and cracked black pepper to taste
- Ricotta Basil Balls:
- 15 ounces whole milk ricotta
- 8 ounces freshly shredded mozzarella (about 1 cup packed)
- ¾ cup grated Parmesan
- 8–10 fresh basil leaves, finely chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- In a large Dutch oven over medium heat, add olive oil and sun-dried tomato oil. Sauté diced onion, minced garlic, and sun-dried tomatoes until softened and fragrant.
- Add crushed red pepper, Italian seasoning, dried parsley, dried basil, salt, and cracked black pepper. Stir to combine.
- Stir in tomato paste and cook until it deepens in color and becomes slightly golden.
- Add crushed tomatoes, stock, and heavy cream. Stir, cover, and bring to a rolling boil.
- Add broken lasagna noodles and cook until noodles reach desired texture.
- While noodles cook, mix ricotta, shredded mozzarella, Parmesan, chopped basil, lemon zest, salt, and pepper. Roll into small balls.
- Once noodles are done, turn off heat. Add ricotta balls on top, cover, and allow residual heat to melt them into creamy pockets.
- Ladle soup into bowls and garnish with fresh parsley, basil, and extra Parmesan. Serve hot.
Notes
- Swap chicken stock for vegetable stock for a lighter flavor.
- Add baby spinach or kale toward the end for extra greens.
- Substitute ricotta balls with dollops of mascarpone for a creamier finish.
- Sprinkle toasted pine nuts on top for texture and nuttiness.
- Store leftovers in an airtight container in the fridge for 3–5 days. Reheat gently with additional stock if thickened. Ricotta balls may melt completely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Sicilian/Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
