Lasagna Soup
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- salt and pepper, to taste
- 1 yellow onion, chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsps tomato paste
- 24 oz marinara sauce
- 1/4 tsp red pepper flakes
- 2 tbsps fresh parsley, chopped
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 7 cups chicken broth
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 10 ozs ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup parmesan cheese, grated
- fresh basil, for serving
In a large pot over medium-high heat, cook the ground beef and sausage until browned. Season with salt and pepper while cooking. Drain the grease and remove the meat from the pot.
Heat olive oil in the same pot over medium heat. Add diced onion and sauté for about 5 minutes, stirring occasionally. Add minced garlic and cook for another 1–2 minutes.
Stir in tomato paste, marinara sauce, spices, and broth. Return the cooked meat to the pot.
Bring the mixture to a boil. Add lasagna noodles (broken into fourths) to the pot. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender. Stir in spinach, if desired, and cook until wilted.
In a small bowl, combine mozzarella, Parmesan, and ricotta cheeses.
Ladle the hot soup into bowls. Add a dollop of the cheese mixture on top. Garnish with fresh basil and serve.
