Lasagna Soup
Serves 1
Directions
- 1In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.
- 2Heat olive oil in a large soup pot or Dutch oven over medium heat.
- 3Add diced yellow onion and a pinch of salt. Cook for 4 minutes.
- 4Add minced garlic and cook until fragrant, about 30 seconds.
- 5Add Italian sausage and ground beef, breaking them into pieces with a wooden spoon. Cook for a few minutes.
- 6Season with salt, pepper, basil, oregano, parsley, Italian seasoning, red pepper, and Tony's seasoning. Cook until no longer pink.
- 7Add tomato paste and stir. Cook for a couple of minutes.
- 8Pour in chicken broth and marinara. Bring to a boil.
- 9Pour in broken lasagna noodle pieces, reduce heat, and simmer for about 10 minutes or until al dente, stirring occasionally.
- 10Once noodles are cooked, add heavy cream and torn fresh basil. Adjust seasonings if needed.
- 11Stir, serve, 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 T tomato paste
- Salt
- 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 Lasagna noodles, broken into pieces
- 1 handful fresh basil
- 1 cup parmesan cheese
- 1 cup ricotta
- 1 cup mozzarella
- 0.25 cup fresh parsley
- olive oil
Equipment
medium bowllarge soup potdutch ovenwooden spoon
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