Warm up with a delicious bowl of lasagna soup topped with ricotta dumplings.

By SHYANNE GRIFFIN

How does a bowl of your favorite Italian dish in the form of a piping hot bowl of soup sound?

Delicious, you say?

Then you will love this recipe.

WHAT’S IN IT

1 pkg. of uncooked lasagna noodles

3 tablespoons olive oil

1 yellow onion, halved and thinly sliced

4 garlic cloves, minced

1 tablespoon oregano

1 tablespoon thyme

2 lbs. ground beef

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons tomato paste

1 14.5-ounce diced tomatoes with juice

4 cups chicken stock

1 tablespoon chopped parsley

½ cup heavy cream

RICOTTA DUMPLINGS

1 cup whole-milk ricotta cheese

½ cup grated parsley

1 tablespoon minced parsley

1 tablespoon minced basil

½ teaspoon salt

½ teaspoon black pepper

HOW TO MAKE IT

Break the lasagna noodles into small pieces, then cook about 1 minute less than package directions, until almost tender. Drain and set aside.

In large pot, heat olive oil over medium heat. Add onion, garlic, oregano and thyme and cook, stirring until starting to soften, about 2 minutes.

Increase the heat to medium-high and add ground beef, salt and pepper and sauté the meat until it is fully cooked.

Add tomato paste and stir to combine. Let the tomato paste cook for 1 minute. Add the diced tomatoes and juice.

Add the stock and stir it in, then add the parsley.

Bring to a boil and reduce to low heat and simmer for 20 minutes.

Taste and adjust salt and pepper as needed.

Pour in cream and stir to combine. Add the noodles and let simmer for 5 minutes while you make the dumplings.

Make the ricotta dumplings by combining ricotta, parmesan, basil, salt and pepper and stir to combine.

Dish up bowls of soup, sprinkle on a little extra parsley and add a dollop of ricotta to the top of each.