Lasagna Soup
, Makes 12 cups
A hearty tomato-beef-sausage soup with lasagna noodle strips, finished with Parmesan, mozzarella and ricotta.
| 225 g ground beef | Brown beef & sausage, add onion 5 min, drain | Add garlic, cook 1 min | Add paste & seasonings, stir | Add broth, scrape pot clean | Add tomatoes & bay leaf, boil, simmer | Add noodles to soup, remove bay leaf | Garnish each bowl and serve |
| 225 g sweet Italian sausage | |||||||
| 1 yellow onion | |||||||
| 3 cloves garlic | |||||||
| 4 tablespoons tomato paste | |||||||
| 1 tsp dried oregano | |||||||
| 1 tsp dried basil | |||||||
| 1 tsp sugar | |||||||
| 1 tsp hot sauce (optional but recommended) | |||||||
| 1/2 tsp salt | |||||||
| 1/4 tsp pepper | |||||||
| 1 pinch red pepper flakes | |||||||
| 1.2 L chicken broth | |||||||
| 410 g crushed tomatoes | |||||||
| 410 g diced tomatoes (undrained) | |||||||
| 1 bay leaf | |||||||
| 6 lasagna noodles | Boil noodles per package, drain, cut | ||||||
| 50 g Parmesan cheese, freshly grated | |||||||
| 115 g mozzarella cheese, shredded from a block | |||||||
| 225 g ricotta cheese | |||||||
| Fresh parsley, roughly chopped |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.