Lasagna Soup
Directions
- 1In a medium bowl, combine parm, ricotta, mozzarella, parsley, salt and pepper. Set aside.
- 2In a large soup pot or dutch oven, heat olive oil over medium heat. Add onion, a pinch of salt, and cook for 4 minutes.
- 3Add garlic and cook until fragrant, about 30 seconds.
- 4Add sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and 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. Stir, serve, and top with a dollop of 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 T tomato paste
- 0 salt
- 0 pepper
- 1 t Tony's Seasoning
- 1 t dried basil
- 1 t dried parsley
- 1 t dried oregano
- 1 t Italian seasoning
- 0.5 t red pepper
- 24 oz marinara
- 0.5 cup heavy cream
- 4 cups chicken stock
- 0.5 lb Laguna noodles, broken into pieces
- 1 handful fresh basil
- 1 cup parm
- 1 cup ricotta
- 1 cup mozzarella
- 0.25 cup fresh parsley
- 0 olive oil
Equipment
large soup pot or dutch ovenwooden spoonmedium bowl