Lasagna Soup Using the @tramontina Usa 7qt Enameled Cast Iro

• total time: 15 minutes

Ingredients

8-10 Lasagna Sheets broken into pieces

1/2 lb Ground Beef 85/15

1/2 lb Italian Sausage

4 cloves garlic minced

1 Medium Yellow onion chopped (~1 Cup)

1 Medium sized Carrot small diced (~1/3 Cup)

2 Stalks Celery small diced (~1/3 Cup)

12 oz. Cherry Tomatoes Halved

4 Tbsp Tomato Paste

1/2 Cup Dry Red Wine

24 oz. Passata or Tomato Puree

14 oz. Can of Crushed Tomatoes

1 Cup of water (from the tomato jar)

4 Cups Chicken Stock

1 Cup water (optional-to thin out the soup)

3/4 Cup Freshly Grated Mozzarella Cheese

1/4 Cup Freshly Grated Parmesan

Ricotta cheese for topping

Parmesan Rind

2 Bay Leaves

1 Sprig Basil

1 tsp Italian Seasoning

Pinch of Red Pepper Flakes

Salt and Pepper to taste

Olive Oil

Using the Tramontina 7Qt Enameled Cast Iron Dutch Oven on medium high heat, add enough olive oil to coat the pan (~1-2 Tbsp). Once heated brown the sausage and ground beef. Wait 3 minutes before stirring. Season with salt and pepper Once fully cooked remove from the pan and place onto a paper towel lined tray and set aside.

In the same pot on medium heat add onion, celery and carrots. Season with a pinch of salt, pepper, Italian seasoning and a red pepper flakes. Stirring occasionally cooking for 7 minutes until celery and carrots are tender. Add garlic, cook for 1 minute until fragrant. Add meat back into the pot. Stir together. Add tomato paste, cook until bright red turns a rust color (2 minutes). Add in cherry tomatoes, stir. Pour in red wine, simmer until wine is completely cooked out. Add in parmesan rind

Directions

Pour in crushed tomatoes and passata. Taking 1 cup of water into the tomato jar and then pouring into the pot. Add chicken broth. Bring to a simmer. Once simmering add 2 bay leaves and a sprig of basil. Cover and simmer for 15 minutes. Uncover, remove basil, bay leaves and parmesan rind. If soup is too thick add in an additional cup of water.

Add in broken lasagna pieces. Stir. Cover and simmer until pasta is al dente (follow package instructions). Once pasta is cooked, over low heat stir in mozzarella cheese and freshly grated parmesan.

Serve in bowls with a dollop of ricotta cheese, fresh cracked black pepper and a sprinkle of fresh parsley.