Lasagna Soup
This lasagna soup has me reminiscing on canned ravioli from the 90s - but wayyyyy better. It's a deconstructed meaty lasagna that's not missing any beats. The sauce is rich, flavorful, and coats every noodle perfectly. It's absolutely delicious.
What you'll need: Serves 8
1/2 pound ground beef
1/2 pound Italian sausage
1 yellow onion, diced
3-4 garlic cloves, minced
1 tsp Italian seasoning
15 oz can tomato sauce
15 oz can crushed tomatoes
2 Tbsp tomato paste
32 oz carton of chicken broth
16 oz box of lasagna noodles, uncooked and broken into pieces
bundle of basil, finely chopped
heavy pinch of salt
Optional toppings:
freshly grated parmesan cheese
ricotta
shredded mozzarella
fresh basil
How to make it:
Using a dutch oven or a soup pot, cook the diced onion and minced garlic in a couple tablespoons of oil over medium heat for 3-5 minutes, or until the onions are translucent.
Add in the ground beef and the sausage. Break into small bits and brown, stirring occasionally.
Pour in the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, and salt. Bring to a simmer over medium heat. Cover and let cook for about 10-15 minutes.
Pour in the chicken broth.
Break up the uncooked lasagna noodles into bite sized pieces. Cook for 7-10 minutes, or until al denté.
Add more salt to taste.
Serve hot and top with freshly grated parmesan cheese and a dollop of ricotta.
Enjoy!
Notes: The sauce will naturally thicken as it cools; so for leftovers, add more-or-less 1/4 cup of water to thin out the sauce, then heat, stir and serve.