Lasagna Soup and Italian Sausage

Photo by Louise H.
Adapted from qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.com

Ingredients

  • Soup

  • 1

    lb ground beef, cooked and drained

  • 1

    lb bulk sweet Italian sausage

  • 4

    Tbsp olive oil

  • 1

    onion, medium dice

  • 4

    cloves garlic, thinly sliced

  • 4

    Tbsp tomato paste

  • 1

    (28-oz) can San Marzano whole peeled tomatoes

  • 2

    cups marinara (or your favorite tomato sauce)

  • 2

    Tbsp fresh oregano, chopped

  • 2

    Tbsp fresh thyme

  • 1

    Tbsp fresh basil, chopped

  • 1

    bay leaf

  • 10

    cups beef stock

  • Salt and pepper

  • 8

    strips of lasagna noodles, cooked, cooled, and cut into 2″ squares

  • Topping:

  • 2

    cups ricotta cheese

  • 1/4

    cup grated Parmesan

  • 1

    Tbsp fresh basil, chopped

  • 1

    Tbsp lemon zest

  • Salt and pepper to taste

Directions

To prepare the soup, heat olive oil in a 6-qt stockpot over medium heat. Brown the sausage, breaking it up with a spoon as it cooks. Toss in the onion and garlic, sauté until translucent, then add the tomato paste and sauté briefly. In a mixing bowl, hand-crush the tomatoes, and put the tomatoes and their juice into the stockpot. Stir in the marinara sauce, herbs, and beef stock. Simmer for 20 minutes. Mix in the cut pasta. Check for proper seasoning and adjust if necessary. To prepare the topping, mix together the ricotta, Parmesan, basil, zest, salt, and pepper in a small mixing bowl. To assemble the dish, ladle the soup into bowls and dollop on the prepared cheese topping.

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