Creamy Lasagna Soup
Serves 1
Directions
- 1Finely dice a large yellow onion.
- 2Roughly chop some garlic.
- 3Add olive oil to a Dutch oven and then add in your Italian sausage.
- 4Once you've started to get some good color, add in your onions and garlic.
- 5Reduce your heat to medium and let those onions cook down.
- 6Once 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.
- 7After about three or four minutes, add in your beef bone broth, your tomato puree, and your heavy cream.
- 8Scrape the bits off the bottom.
- 9Bring it up to a simmer.
- 10Put ricotta, mozzarella, Parmigiano Reggiano, and fresh parsley in a bowl.
- 11Don't forget salt and pepper and mix it.
- 12After about 20 minutes, add Parmigiano Reggiano, mozzarella, and your lasagna noodles to the soup.
- 13Carefully stir that all together and continue cooking until your lasagna is tender.
Ingredients
- 1 large yellow onion
- garlic
- olive oil
- Italian sausage
- tomato paste
- garlic powder
- dried thyme
- dried oregano
- dried parsley
- dried basil
- crushed red pepper flakes
- salt
- pepper
- beef bone broth
- tomato puree
- heavy cream
- ricotta
- mozzarella
- Parmigiano Reggiano
- fresh parsley
- lasagna noodles
Equipment
knifecutting boardDutch ovenwooden spoonbowlgrater
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