Soup on Sunday: Lasagna Soup

• total time: 19 minutes

Ingredients

1-2 teaspoons Tony’s Seasoning

1/2 yellow onion, diced

6-8 cloves minced garlic

1/2 lb hot or mild Italian sausage (we use use Spicy @impossible_foods Sausage)

1/2 lb lean ground beef

2 tbsp tomato paste

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1 teaspoon red pepper flakes

24 oz Arrabbiata sauce (@carbonefinefood all day every day)

1/2 cup heavy cream

4-6 cups chicken stock, depending on how soupy you want it

1/2 lb lasagna noodles, broken into pieces

For the ricotta mixture:

1 cup Parmesan

1 cup ricotta

1 cup mozzarella

1/4 cup fresh parsley

Salt and pepper to taste

Directions

In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.

In a large soup pot or dutch oven, heat olive oil over medium heat. Add in your onion, a pinch of salt, and cook for 4 minutes. Throw in garlic and cook until fragrant, about 30 seconds.

Add in the sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, and red pepper. Cook until no longer pink.

Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and Arrabbiata. Bring to a boil.

Pour in the lasagna pieces, reduce heat, and simmer for about 10 minutes, stirring occasionally. Once the noodles are done, add in the heavy cream. Stir, serve, and top with a dollop of the ricotta mixture. Enjoy!