Lasagna Soup (Print Version)
# Ingredients:
01 -
1 yellow onion, diced.
02 -
1/2 pound ground sausage with Italian seasoning.
03 -
1/2 pound lean ground beef.
04 -
A sprinkle of salt and a dash of pepper.
05 -
1/4 teaspoon crushed chili flakes.
06 -
10 ounces of ricotta cheese.
07 -
2 Tablespoons of chopped parsley (fresh).
08 -
3 minced garlic cloves.
09 -
1 Tablespoon of olive oil.
10 -
2 Tablespoons of tomato paste.
11 -
1 teaspoon dried basil.
12 -
7 cups of broth made from low-sodium chicken stock.
13 -
1/2 teaspoon oregano (dried).
14 -
24 ounces of marinara sauce—pick your favorite!
15 -
1 cup mozzarella, shredded.
16 -
1/2 cup parmesan cheese, grated.
17 -
Optional: 2 cups fresh spinach leaves.
18 -
9 sheets of lasagna pasta, broken into pieces.
19 -
A touch of fresh basil for garnish.
# Instructions:
01 -
In a big pot over medium-high heat, cook the beef and sausage until browned. Season with a little salt and pepper, drain the fat, and remove from pot.
02 -
Using the same pot, warm the oil. Toss in the onion and sauté for about 5 minutes. Then, stir in garlic and cook for another minute or two.
03 -
Stir in marinara, tomato paste, broth, and spices. Put the cooked meat back in the pot and bring it all to a boil.
04 -
Add the lasagna noodle pieces to the pot. Simmer on low heat, stirring occasionally, until the pasta has softened. Toss in spinach at the end if you're using it.
05 -
Combine the ricotta, mozzarella, and parmesan in a separate bowl.
06 -
Scoop soup into bowls. Drop a dollop of cheese mix on top and sprinkle with fresh basil for extra flavor.
# Notes:
01 -
Make sure the meats are fully cooked before adding other liquids.
02 -
Break lasagna sheets evenly so they cook more consistently.
03 -
Add spinach last so it stays bright and fresh.
04 -
Watch the noodles—they can get too soft if cooked too long.