Creamy Lasagna Soup
Directions
- 1Finely dice a large yellow onion and roughly chop some garlic.
- 2Add a little olive oil to a dutch oven and add your italian sausage.
- 3Once the sausage has browned, add in the onions and garlic.
- 4Reduce the heat to medium and let the onions cook down.
- 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.
- 6After about three or four minutes, add beef bone broth, tomato puree, and heavy cream.
- 7Don't forget to scrape the bits off the bottom and bring to a simmer.
- 8While you wait, mix together ricotta, mozzarella, parmigiano reggiano, and fresh parsley. Don't forget salt and pepper.
- 9After about 20 minutes, add more parmigiano reggiano and mozzarella to the soup.
- 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
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