Lasagna Soup

By Jahel

Ingredients

• 8 oz lasagna noodles with curly edges broken into pieces
• 2 T olive oil
• 12 oz ground beef
• 12 oz sweet Italian sausage with fennel casing removed or bulk sausage
• Pepper
• 1t dried oregano lightly crushed
• 1 small onion finely chopped
• 4 cloves garlic finely chopped
• 1 qt chicken stock
• 1 28 oz can whole Mariano tomatoes
• 2 c tomato purée
• A few leaves of fresh basil torn
• 1 c fresh ricotta
• 1 c freshly grated parmigino-reggiano
• 1/4to 1/3 c heavy cream
• Finely chopped fresh flat leafed parsley for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring a large pot of water to a boil. Salt the water and add the noodles. Cook until a few minutes shy of the package directions. Drain and rinse.
In a dutch oven, heat the oil over medium high. Add the beef and sausage. Cook, occasionally stirring and breaking up with meat with a spoon until browned, about eight minutes. Season with salt and pepper. Stir in the oregano. Add the onion and garlic. Cook, stirring often until softened, about five minutes. I have the stock and whole tomatoes. Use a spoon to smash tomatoes.. And the tomato purée and basil. Cook until the flavors meld, about 15 minutes. Add the noodles to the soup. Cook until al dente, 3 to 4 minutes.
In a medium bowl, mix the ricotta, Parm and cream. Season with salt.
Serve the soup in bowls. Top each serving with a fat dollop of the cheese mixture. Garnish with parsley.