Lasagna Soup
Ingredients
- 8 oz ground beef, 80/20
- 8 oz italian ground sausage
- 1 each yellow onion
- 1 TBSP olive oil
- 4 cloves garlic, minced
- 1 can tomato paste (6oz)
- 28 oz can stewed tomatoes, blended
- 1/2 cup white wine, dry
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/2 tsp dried oregano
- 1/4 cup fresh basil, chopped
- 7 cups chicken stock
- 10 each lasagna noodles, broke into 1" pieces
- 3 cups spinach
- Salt and Pepper to taste
Lasagna Topping
- 10 oz Ricotta
- 1 cup mozzarella
- 1/2 cup shredded parmesean
- basil leaves
Instructions
- Inย a large pot heat olive oil over medium heat. Toss in diced onion and sautรฉ for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Add ground beef and sausage to pot and cook until browned. Season with salt and pepper as you cook. Drain off grease.
- Pour wine into pot and cook off alcohol, approximately 5 minutes.
- Stir in tomato paste, blended stewed tomatoes, spices, herbs and broth.
- Bring to boil then add lasagna noodles (broken into 1-2" pieces) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender. ย Add spinach and stir so that the spinach wilts.
- In a small bowl, stir together mozzarella and ricotta cheeses.
- Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil and shredded parmesean.
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