Lasagna Soup!!!!

Time- 30 minutes
Serves 4

8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 Tbsp. EVOO plus more for drizzling
1 onion, chopped
1/2 pound hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 tsp.. dried oregano
2 Tbsp. tomato paste
4 cups low sodium chicken broth
1 15-ounce can crushed tomatoes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated Parmesan cheese (plus more for sprinkling, optional)
1/4 cup heavy cream or half-and-half
Ricotta cheese, for topping.

- Bring a large pot of salted water to a boil.  Add the noodles and cook as the label directs.  Drain; drizzle with olive oil and toss

-Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy bottomed pot 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 the 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.

- Add the chicken broth, tomatoes, and 1 cup water; cover and bring to a simmer.  Uncover and cook until slightly reduced, about 10 minutes.  Stir in the noodles, basil, Parmesan, and cream; simmer 2 more minutes.

- Divide the soup among bowls.  Top with ricotta and sliced basil.