Gluten-Free Lasagna Soup

Instructions

1. In a food processor, combine the ricotta and salt. Puree until smooth and glossy, scraping down the sides as needed with a rubber spatula. Add the parmesan and pulse to combine. Transfer to a bowl and reserve. Add the tomatoes to the processor and puree until smooth.
2. Heat a large Dutch oven over medium high heat. To the hot pan add the oil and heat another few seconds. Add the sausage to the pan and cook, breaking it apart with the back of a wooden spoon into small pieces, until the sausage is cooked through and just beginning to brown, about 7 minutes. Add the carrot, onion, celery and garlic to the pan, along with 1 teaspoon seasoning salt and cook, stirring often until the vegetables are beginning to soften and are fragrant, another 6 minutes. Stir in the kale and the remaining salt and cook until wilted, about 4 minutes. Stir in the pureed tomatoes, parmesan rind, chicken broth and water. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the flavors have married, about 10 minutes.
3. Turn the heat up to a more rigorous simmer, and add the ½ pound of gluten free taccole pasta. Cook the pasta until just al dente, about 8 to 10 minutes. Stir in the basil. Taste the broth and add more seasoned salt, if necessary.
4. Ladle into bowls and dollop with some of the whipped ricotta to stir into the soup. Drizzle with additional olive oil if desired
5. Cook’s note: If you want to serve the soup later, cook the soup with just 1 cup of water as opposed to 4 and do not add the pasta. When ready to serve, cook the pasta separately in boiling water and add to the heated-up soup separately.