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by chef: Kristina Schmidt

RECIPE STACK

Sausage Tortellini Soup

Mains

Lasagna

Mains

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INGREDIENTS

3 tbs extra-virgin olive oil

12 to 16 ounces fully cooked chicken sausage, cut into 1/2-in pieces

1 large fennel, bulb coarsely chopped, stalks thinly sliced, fronds finely chopped

4 garlic cloves, chopped

Salt and pepper

6 cups chicken broth

2 cups chopped vegetables (such as snap or snow peas, green beans, asparagus, kale, or spinach), or frozen peas

Grated parmesan, for serving

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6 cups meat sauce

12 lasagna noodles

16 ounces ricotta cheese

1 egg

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

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PREPARATION

Lasagna

Step 1 of 8

15m

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Lasagna

Step 2 of 8

Preheat oven to 375 degrees F (190 degrees C).

Lasagna

Step 3 of 8

15m

To assemble, spread 3 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 3 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Lasagna

Step 4 of 8

1h 5m

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Sausage Tortellini Soup

Step 5 of 8

15m

Heat the oil in a large pot or Dutch oven over medium-high. Add the sausage and cook, stirring once or twice, until browned and crisp all over, 6 to 8 minutes. Add the chopped fennel bulb and garlic, season with salt and pepper, and cook, scraping up the browned bits as you go, until softened, 5 to 7 minutes.

Sausage Tortellini Soup

Step 6 of 8

15m

Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Scrape the browned bits from the bottom of the pot. Taste and season with salt and pepper.

Sausage Tortellini Soup

Step 7 of 8

Add the tortellini and cook according to package directions. In the last three minutes of the tortellini cooking, add the chopped vegetables and up to ½ cup sliced fennel stalks. (For some tortellini, that might mean adding the vegetables with the pasta.)

Sausage Tortellini Soup

Step 8 of 8

Remove from heat and stir in up to ¼ cup chopped fennel fronds. Serve in bowls topped with Parmesan and more black pepper.

DISH INFO

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COMMENTS

[{"id":1,"name":"No Match"},{"id":2,"name":"Basil, fresh 🌿"},{"id":3,"name":"Butter, unsalted 🧈"},{"id":4,"name":"Chicken breast 🐔"},{"id":5,"name":"Chicken stock 🐔"},{"id":6,"name":"Chicken thigh 🐔"},{"id":7,"name":"Flour 🏺"},{"id":8,"name":"Garlic 🧄"},{"id":9,"name":"Heavy cream 🥛"},{"id":10,"name":"Neutral oil, like grapeseed 🛢️"},{"id":11,"name":"Olive oil 🛢️"},{"id":12,"name":"Oregano, dried 🌿"},{"id":13,"name":"Parmesan cheese, grated 🧀"},{"id":14,"name":"Red bell pepper 🫑"},{"id":15,"name":"Red pepper flakes 🌶️"},{"id":16,"name":"Rice, jasmin 🍚"},{"id":17,"name":"Salt, kosher 🧂"},{"id":18,"name":"Sun-dried tomatoes 🍅"},{"id":19,"name":"Tomato paste 🥫"},{"id":20,"name":"Peanut butter 🥜"}]