Serious Soup

Ree turned some of her go-to dinners into soup just in time for winter.

Sausage-Spinach Lasagna Soup

Ree says: "Why choose between soup and lasagna? You can have both!"

Prep time: 40 min 

Total time: 45 min

Serves: 4 to 6

1 Make the soup: 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. Add the garlic and onion and cook until softened, 3 to 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.

2 Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 7 minutes. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted about 3 minutes. Season with salt, if needed.

3 Make the ricotta dumplings: Stir together the ricotta, parmesan, basil, salt and a few grinds of pepper in a small bowl.

4 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.