Lasagna Soup
Directions
- 1In a pot, heat olive oil over medium heat. Add in your onion, salt, pepper, dried basil, dried parsley, dried oregano, italian seasoning, and red pepper. Saute until softened.
- 2Throw in your garlic and cook until fragrant.
- 3Add in your sausage and beef, breaking into pieces with a wooden spoon. Season with salt, pepper, and Tony’s (if using). Cook until no longer pink.
- 4Clear a center in the pot and add the tomato paste. Let sit undisturbed for a minute or two before incorporating with the rest. Then cook for another 2 minutes.
- 5Pour in your beef broth and marinara. Bring to a gentle boil.
- 6Pour in your lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
- 7While your noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.
- 8Once your noodles are done, turn the heat off, add in your heavy cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.
Ingredients
- 1 yellow onion
- 6 cloves minced garlic
- 0.5 lb italian sausage
- 0.5 lb lean ground beef
- 2 T tomato paste
- 1 pinch salt
- 1 pinch pepper
- 1 t Tony Chachere Seasoning
- 1 t dried basil
- 1 t dried parsley
- 1 t dried oregano
- 1 t Italian seasoning
- 1 t red pepper
- 24 oz marinara
- 0.5 cup heavy cream
- 6 cups beef broth
- 0.5 lb lasagna noodles
- 1 handful fresh basil
- 1 cup parm
- 1 cup ricotta
- 1 cup mozzarella
- 0.25 cup fresh parsley
- 1 T olive oil
Equipment
pumpkin potwooden spoongrater