03/15/2024
The long awaited Lasagna Soup! 🍝 I’m finally getting around to making this viral soup and WOWWW it’s insanely good! It honestly might be my favorite soup of the series!
Let me know if you make it! Here’s how:
1/2 yellow onion, diced (about a cup)
6-8 cloves minced garlic, to taste
1/2 lb hot or mild Italian sausage (I used hot)
1/2 lb lean ground beef
2 T tomato paste
Salt and pepper to taste
1-2 t Tony’s Seasoning, to taste
1 t dried basil
1 t dried parsley
1 t dried oregano
1 t Italian seasoning
1/2 t red pepper (to taste)
24 oz marinara
1/2 cup heavy cream
4-6 cups chicken stock, depending on how soupy you want it
1/2 lb Laguna noodles, broken into pieces
Handful of fresh basil
1 cup parm
1 cup ricotta
1 cup mozzarella
1/4 cup fresh parsley
Salt and pepper to taste
1. In a medium bowl, combine your parm, ricotta, mozzarella, parsley, salt and pepper. Set aside.
2. In a large soup pot or dutch oven, heat your olive oil over medium heat. Add in your onion, add a pinch of salt, and cook for 4 minutes. Throw in your garlic and cook until fragrant, about 30 seconds.
3. Add in your sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, red pepper, and Tony’s. Cook until no longer pink.
4. Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and marinara. Bring to a boil.
5. Pour in your lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
6. Once your noodles are done, add in your heavy cream and fresh basil (torn). Adjust seasonings if needed. Stir, serve, and top with a dollop of your ricotta mixture. Enjoy!
