Lasagne Soup
Made with spicy Italian sausage and topped with a delectable dollop of seasoned ricotta and mozzerella cheese, this Lasagne Soup is easy to put together for a delicious weeknight meal!
Ingredients
- 1 Tablespoon olive oil
- 3/4 pound ground spicy Italian sausage if using links, remove meat from casings
- 1 pound ground beef I use lean ground beef
- 1 large sweet onion chopped
- 2 stalks celery chopped fine
- 4 cloves garlic minced
- 2 teaspoons oregano can substitute Italian seasoning
- ½ teaspoon each of kosher salt and freshly ground black pepper
- 2 Tablespoons tomato paste
- 2 cans petite diced tomatoes
- 1 Tablespoon sugar
- 1 bay leaf
- 6 cups good quality chicken stock such as Kettle and Fire
- 8-12 ounces pasta ribbons or wide egg noodles
- 6-8 ounces ricotta cheese
- ½ cup freshly grated Parmesan cheese or can substitute Italian blend cheeses (Parmesan, Romano, Asiago)
- 1/2 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- pinch black pepper
- shredded mozzerella cheese, dried parsley for serving
Instructions
- In a large pot over medium heat, drizzle olive oil and then add sausage and ground beef. Season the ground beef with garlic salt and black pepper. Brown the meat, breaking up with a wooden spoon. When almost done, add the onion, celery and garlic. Continue cooking a few minutes until onion is translucent and meat is done.
- Add tomato paste, stirring well. Cook for a few minutes to meld the flavors and slightly cook the tomato paste. Add in the oregano, salt and pepper and stir for about a minute.
- Now stir in the diced tomatoes, bay leaf, chicken stock and sugar. Bring to a boil then turn heat down and let simmer for about 30 minutes, stirring occasionally.
- While the soup is cooking, in a seperate large stock pot, bring some salted water to a boil and cook the pasta until al dente. When it is done, drain well, rinsing the noodles with cold water to stop the cooking process. Leave noodles in the colander and toss with a little olive oil. Set aside until serving time. It is okay for the noodles to be cool as the hot soup will reheat them nicely at serving time.
- Prepare the seasoned ricotta: In a medium bowl stir together the ricotta, Parmesan cheese, Italian seasoning and remaining ¼ teaspoon salt and black pepper.
- When ready to serve, place some pasta (I usually put a "hand full" of noodles) in the bottom of each bowl; ladle the hot soup over the top of the noodles. Then drop a generous dollop of the ricotta mixture on top and sprinkle with some additional mozzerella cheese and some dried parsley. Mangia!