1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt and freshly ground pepper, to taste
1 yellow onion, chopped
1 TBS olive oil
3 cloves garlic , minced
2 TBS tomato paste
24 oz marinara sauce
1/4 tsp red pepper flakes
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp dried oregano leaves
1 tsp dried basil
7 cups low sodium chicken broth (or vegetable broth)
9 lasagna noodles, broken into pieces (I used bowtie because that's what I had)
2 cups fresh spinach leaves (optional),
10 oz ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan
fresh basil, for serving
Instructions
1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
2. 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.
3 cloves garlic , minced
2 TBS tomato paste
24 oz marinara sauce
1/4 tsp red pepper flakes
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp dried oregano leaves
1 tsp dried basil
7 cups low sodium chicken broth (or vegetable broth)
9 lasagna noodles, broken into pieces (I used bowtie because that's what I had)
2 cups fresh spinach leaves (optional),
10 oz ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan
fresh basil, for serving
Instructions
1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
2. 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.
3. 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.
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.
4. 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 (I usually just add it all to the soup and let it melt in before serving). Garnish with fresh basil
Notes:
Store lasagna soup covered, in the refrigerator for 3-4 days.
Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top (I usually just add it all to the soup and let it melt in before serving). Garnish with fresh basil
Notes:
Store lasagna soup covered, in the refrigerator for 3-4 days.
Make Ahead Instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.
Freezing Instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
from Tastes Better from Scratch and Whitney
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