Lasagna Soup

Directions

Dice 1 medium red onion, 3 carrots, and about 5 half ribs of celery. Mince 8-10 garlic cloves. Sauté in Le Crueset with olive oil. (Recommend using the big LC, since the smaller one was super tight.) Salt and pepper while veggies sweat. Soften for about 10-15 minutes. Then add 12 oz of hot Italian sausage (or mix hot and mild Whole Foods together; try this next time). Brown. Add 1 28 oz can crushed tomatoes, 8 tsp Penzey’s chicken bouillon, and approx 7-8 cups of water. Use the last cup or so of water to clean out the crushed tomato can. Add 28 oz of whole tomatoes (diced) or a can of diced tomatoes if you can get decent quality diced. (I used Bianco di Napoli and diced myself.) Season with palmful of Italian seasoning, additional oregano, and liberal red pepper flake. Salt and pepper again to taste. Let soup meld.

Add a bushel of cavolo nero (sliced into thin strips and de-stemmed).

Meanwhile, mix 16 oz of whole milk ricotta with salt, pepper, and parmigiano to taste. Get crazy and add chives or parsley, if you want.

Diced up old ciabatta bread into cubes and toast in air fryer with a spray of canola spray. About 7-8 minutes on 400 degrees.

Test soup. When satisfied, add a few cubes of bread to the bowl. Top with soup. Then add a spoonful of ricotta, a little parm, and a little whole milk shredded mozzarella.