Lasagna Soup
Directions
- 1Combine parm, ricotta, mozzarella, parsley, salt and pepper in a medium bowl. Set aside.
- 2In a large soup pot or dutch oven, heat olive oil over medium heat. Add onion and a pinch of salt, cook for 4 minutes.
- 3Add garlic and cook until fragrant (about 30 seconds).
- 4Add sausage and beef, breaking it with a wooden spoon. Cook for a few minutes and then season with salt, pepper, basil, oregano, parsley, Italian seasoning, red pepper, and Tony's. Cook until no longer pink.
- 5Add tomato paste and stir. Cook for a couple of minutes.
- 6Pour in chicken broth and marinara. Bring to a boil.
- 7Pour in lasagna pieces, reduce heat, and simmer for about 10 minutes or until al dente, stirring occasionally.
- 8Add heavy cream and fresh basil. Adjust seasonings if needed.
- 9Serve and top with a dollop of the ricotta mixture.
Ingredients
- 0.5 cup yellow onion, diced
- 6 cloves minced garlic
- 0.5 lb hot or mild Italian sausage
- 0.5 lb lean ground beef
- 2 tbsp tomato paste
- 0 salt
- 0 pepper
- 1 tsp Tony's Seasoning
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 0.5 tsp red pepper
- 24 oz marinara
- 0.5 cup heavy cream
- 4 cups chicken stock
- 0.5 lb lasagna noodles, broken into pieces
- 1 handful fresh basil
- 1 cup parm
- 1 cup ricotta
- 1 cup mozzarella
- 0.25 cup fresh parsley
Equipment
large soup pot or dutch ovenwooden spoonmedium bowl