Lasagna SOUP!

Quick, easy, and the perfect meal for a cozy night in!

This soup has all the comforts of the baked pasta dish but in less time, one easy pot, and made into soup for any season. It is a hearty soup and not much is needed on the side to fill you up, but I think it goes well with grilled sourdough or a side salad.

Now if you want to take 1 extra step for some super cheesy action… Portion some soup into round small cocottes, or ramekins. Top with a slice of Provolone cheese, some shredded Mozzarella, and fresh cracked pepper.  Place them on a baking sheet in case some spills over we don’t want a mess to clean in the oven. Broil until golden brown. Keep an eye on them so they do not burn. It can happen quickly.

Look at that deliciousness!

Let’s get started!

INGREDIENTS:

• 1lb ground beef
• 1lb mild Italian sausage (I love to get it fresh from the butcher)
• 2 tbsp. extra virgin olive oil
• 1/2 cup white onion, chopped, finely
• 3 cloves garlic, minced
• 1 28oz can peeled canned tomatoes (CENTO San Marzano is the best)
• 2 tbsp. tomato paste
• 7 cups beef broth
• 1 tbsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp nutmeg
• 3/4 box lasagna noodles, broken into pieces (or any dry pasta)
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese, shredded
• 2 tbsp. parsley, minced

DIRECTIONS:

1.  In a large Dutch oven or soup pot bring the temp to med and add the olive oil. Add the onions and garlic. Cook for 2 minutes.
2. Add the beef and sausage. Cook until it is no longer pink. Drain and back to the pot it goes.
3. Season with salt and pepper, Italian seasoning, and garlic powder.
4. Add the canned tomatoes and mix well. Next goes the tomato paste. Mix well.
5. To the pot goes the beef broth. Stir. Bring the soup to a boil while stirring, then turn to med- low and let it simmer for 8-10 minutes.
6. Now add the noodles. Break up about 3/4 box of lasagna noodles into the soup pot. Stir, cover, and cook for 10 minutes.  Make sure to stir in between so the noodles don’t stick.
7. While the noodles are cooking in a small bowl combine the ricotta cheese, mozzarella, parmesan cheese, 1 tbsp. of parsley, and nutmeg.
8. After the noodles are cooked, taste test. Adjust flavors with any extra needed salt, pepper, or garlic powder.
9. To serve, Scoop the soup into a bowl and top with a heaping spoonful of the ricotta mixture. I like to add an extra sprinkle of parmesan cheese and parsley.
10. Stir the ricotta mixture into the soup.
11. ENJOY!