wayv127
Novice Foodie
Ingredients:
▢1/2 pound lean ground beef
▢1/2 pound ground Italian sausage
▢ salt and freshly ground black pepper , to taste
▢1 yellow onion , chopped
▢1 Tablespoon olive oil
▢3 cloves garlic , minced
▢2 Tablespoons tomato paste
▢24 ounce marinara sauce
▢1/4 teaspoon red pepper flakes
▢2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
▢1/2 teaspoon dried oregano leaves
▢1 teaspoons dried basil
▢7 cups chicken broth (or vegetable broth)
▢9 lasagna noodles , broken into pieces
▢2 cups fresh spinach leaves (optional),
▢10 ounces ricotta cheese (or cottage cheese)
▢1 cup shredded mozzarella cheese
▢1/2 cup freshly grated parmesan cheese
▢fresh basil , for serving
Instructions:
- In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
- Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using. - In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
- Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
You can store your lasagna soup covered, in the refrigerator for 3-4 days.