Lasagna Soup
All the flavors of lasagna in one pot: seasoned beef and sausage, a rich tomato broth, ruffled noodles and a dollop of creamy ricotta on top.
15 minutes, 6 Servings
Ingredients
| 1 Tbsp | Extra virgin olive oil |
| 1/2 pound | Ground beef |
| 1/2 pound | Mild Italian sausage, casings removed |
| 1 medium | Yellow onion, diced |
| 4 cloves | Garlic, minced |
| 3 Tbsp | Tomato paste |
| 2 tsp | Dried oregano |
| 1 Tbsp | Dried basil |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 (28-ounce) can | Diced tomatoes |
| 6 cups | Low-sodium chicken broth |
| 2 | Bay leaves |
| 8 oz | Broken lasagna noodles or mafalda pasta |
| 3/4 cup | Ricotta cheese |
| 1/4 cup | Grated Parmesan cheese |
| 1 cup | Shredded mozzarella cheese |
| 1 Tbsp | Chopped fresh parsley, for garnish |
Preparation
| 1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. |
| 2. Add the ground beef and sausage and cook for 7 to 8 minutes, breaking the meat into small pieces, until browned. |
| 3. Add the onion and cook for 4 to 5 minutes, until soft. |
| 4. Stir in the garlic, oregano, basil, salt and pepper and cook for 1 minute. |
| 5. Add the tomato paste and cook for 2 minutes, stirring, until it darkens slightly. |
| 6. Add the diced tomatoes, chicken broth and bay leaves and bring to a boil. |
| 7. Add the broken noodles and reduce the heat to a simmer. |
| 8. Cook for 12 to 15 minutes, stirring occasionally, until the noodles are tender. |
| 9. Remove and discard the bay leaves. |
| 10. Stir the ricotta and Parmesan together in a small bowl . |
| 11. Ladle the soup into bowls and top each with the ricotta mixture and mozzarella. |
| 12. Garnish with the parsley and serve. |
| 13. Refrigerate leftovers within 2 hours in a covered container and eat within 4 days; reheat to 165°F before serving. |
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