Lasagna Soup

Source

Prep Time	Cook Time	Total Time	Servings
		30 minutes

Ingredients

Soup

• 1–2 teaspoons Tony’s Seasoning (to taste)
• ½ yellow onion, diced (about 1 cup)
• 6–8 cloves garlic, minced (to taste)
• ½ pound hot or mild Italian sausage (hot recommended)
• ½ pound lean ground beef
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (to taste)
• 24 ounces marinara sauce
• ½ cup heavy cream
• 4–6 cups chicken stock (depending on desired consistency)
• ½ pound lasagna noodles, broken into pieces
• Handful of fresh basil, torn

Ricotta Mixture

• 1 cup Parmesan cheese, grated
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ¼ cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine Parmesan, ricotta, mozzarella, parsley, salt, and pepper. Mix well and set aside.
2. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion and a pinch of salt; cook for 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Add sausage and ground beef, breaking apart with a wooden spoon. Cook until browned, then season with salt, pepper, basil, oregano, parsley, Italian seasoning, and red pepper flakes.
4. Stir in tomato paste and cook for 2 minutes. Pour in chicken stock and marinara sauce, then bring to a boil.
5. Add lasagna noodles, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
6. Stir in heavy cream and fresh basil. Adjust seasonings as needed.
7. Serve hot, topped with a dollop of the ricotta mixture. Enjoy!

Notes

• Adjust broth quantity for desired soup thickness.
  
• Garnish with extra Parmesan and basil before serving.
  
• Stores well in the fridge for up to 3 days; reheat gently to avoid overcooking noodles.