Lasagna Soup

This is from the October 2013 Food Network Magazine. I love these quick meals when I have a long day at work and want a warm meal when I get home.

• kosher salt
• 10 lasagna noodles
• 1 tbsp extra virgin olive oil, plus more for drizzling
• 1 onion chopped
• 1/2 lb hot or sweet italian sausage, casings removed
• 3 cloves garlic chopped
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 4 cups chicken broth
• 15 oz can crushed tomatoes
• 1/2 cup chopped fresh basil
• 1/3 cup grated parmesan cheese
• 1/4 cup heavy cream
• ricotta cheese for topping

1. Bring a large pot of salted water to a boil, add the noodles and cook as the label directs. Drain and drizzle with olive oil and toss.
2. Meanwhile heat 1 tbsp olive oil in a large dutch oven over medium high heat. Add the onion and cook, stirring until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up sausage with a wooden spoon, until the sausage is browned about 3 minutes. Add the tomato paste and cook, stirring until darkened, about 2 minutes.
3. Add the chicken broth, tomatoes and 1 cup water. Cover and bring to a simmer Uncover and cok until slightly reduced about 10 minutes Stir in noodles, basil and parmesan and heavy cream. Simmer 2 more minutes.
4. Divide the soup among bowls, top with ricotta and sliced basil.