Creamy Lasagna Soup

20m
Serves 1
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Directions

  1. 1Finely dice a large yellow onion and roughly chop some garlic.
  2. 2Add a little olive oil to a dutch oven and add your italian sausage.
  3. 3Once the sausage has browned, add in the onions and garlic.
  4. 4Reduce the heat to medium and let the onions cook down.
  5. 5Once your onions are nice and flaccid, add tomato paste, garlic powder, dried thyme, dried oregano, dried parsley, dried basil, crushed red pepper flakes, salt, and pepper.
  6. 6After about three or four minutes, add beef bone broth, tomato puree, and heavy cream.
  7. 7Don't forget to scrape the bits off the bottom and bring to a simmer.
  8. 8While you wait, mix together ricotta, mozzarella, parmigiano reggiano, and fresh parsley. Don't forget salt and pepper.
  9. 9After about 20 minutes, add more parmigiano reggiano and mozzarella to the soup.
  10. 10Add lasagna noodles, carefully stir and continue cooking until the lasagna is nice and tender.

Ingredients

  • 1 large yellow onion
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1 pound italian sausage
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups beef bone broth
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 1 cup ricotta
  • 1 cup mozzarella
  • 1 cup parmigiano reggiano
  • 1 tablespoon fresh parsley
  • 1 box lasagna noodles

Equipment

knifecutting boarddutch ovenwooden spoonmetal bowlgrater