Creamy Lasagna Soup
Directions
- 1Finely dice a large yellow onion.
- 2Roughly chop some garlic.
- 3Add olive oil to a dutch oven and add the italian sausage.
- 4Once the sausage has some color, add onions and garlic. Reduce heat to medium and let the onions cook down.
- 5Once the 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 in beef bone broth, tomato puree, and heavy cream.
- 7Bring to a simmer.
- 8While you wait, mix ricotta, mozzarella, parmigiano-reggiano, and fresh parsley, salt and pepper.
- 9After about twenty minutes add parmigiano-reggiano, mozzarella, and lasagna noodles.
- 10Carefully stir that all together and continue cooking until your 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 pinch crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups beef bone broth
- 1 can tomato puree
- 1 cup heavy cream
- 8 ounces ricotta
- 4 ounces mozzarella
- 2 ounces parmigiano-reggiano
- 2 tablespoons fresh parsley
- 6 lasagna noodles
Equipment
knifecutting boarddutch ovenwooden spoongrater