Lasagna Soup
Serves 1
Directions
- 1Heat olive oil over medium heat in a pot.
- 2Add onion, salt, pepper, dried basil, dried parsley, dried oregano, Italian seasoning, and red pepper. Sauté until softened, about 5 minutes.
- 3Throw in garlic and cook until fragrant, about 30 seconds.
- 4Add sausage and beef, breaking into pieces with a wooden spoon. Season with salt, pepper, and Tony's (if using). Cook until no longer pink. (You might need to drain the grease).
- 5Clear 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.
- 6Pour in beef broth and marinara. Bring to a gentle boil.
- 7Pour in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
- 8While noodles are cooking, combine ricotta, Parmesan, mozzarella, parsley, salt, and pepper in a medium mixing bowl. Stir until incorporated.
- 9Once noodles are done, turn off the heat, add heavy cream and fresh basil. Add a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.
- 10Serve with a dollop of the ricotta mixture and fresh basil or parsley.
Ingredients
- 1 yellow onion, diced
- 6 cloves minced garlic
- 0.5 lb Italian sausage
- 0.5 lb lean ground beef
- 2 T tomato paste
- Salt
- 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, broken
- handful freshly torn basil
- 1 cup Parmesan
- 1 cup ricotta
- 1 cup mozzarella
- 0.25 cup fresh parsley
- Olive oil
Equipment
potwooden spoonmedium mixing bowl
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