Zuppa di Lasagne

Photos by Ian McCausland

Serves 8

1 lb spicy Italian sausage, casing removed
1 large yellow onion, diced
900 ml mushroom broth
796 ml can diced tomatoes with Italian spices
1 cup Marinara sauce
2 tsp dried basil
2 cloves garlic, minced
12 lasagna noodles
Mozzarella cheese slices
Parmesan for topping

Equipment:

Ovenproof bowls or French onion soup crocks
Slow cooker

Remove sausage from casing and crumble into a frying pan with the chopped onion. Sauté until the meat is cooked through and onions are translucent. Add to crockpot with mushroom broth, diced tomatoes, pasta sauce, basil, and garlic. Set on low for 8-9 hours.

Thirty minutes before serving: break lasagna noodles into bite-sized pieces and submerge fully in the marinara sauce. (Note: Make sure the heat is still on and the crock has not switched to “warm”). Cook approximately 30 minutes until the noodles are al dente.

To serve: Preheat the broiler and fill your oven-safe bowls with soup. Top with sliced mozzarella and grated parmesan. Broil until desired golden bubbliness.

Pair with:
Terrra Costantino 2016 Bianca de Aetna Siciliy, Italy
Donatella Cinelli Colombini 2016 Rosso di Montalcino Tuscany, Italy
Les Vignerons d’Estezargues 2018 Cuvée des Galets Côtes du Rhöne, France