Lasagne Soup

Ingredients

Yields: 6 servings

Ingredients:

– 3/4 cup ricotta

– 1/2 cup parmesan cheese, freshly grated

– 1/4 cup mozzarella, shredded

– 2 tablespoons olive oil

– 1 lb lean ground beef (90/10 or 95/5) or ground turkey/chicken

– 1/2 lb ground Italian sausage, casings removed

– 1 medium yellow onion, diced

– 5–6 cloves garlic, mashed

– 1/2 cup fresh basil, chopped

– 2 tablespoons Italian seasoning

– 1 teaspoon crushed red pepper flakes

– 1/4 cup tomato paste

– 1 (28-ounce) can crushed tomatoes

– 1 (32-ounce) box or 4 cups broth of choice (e.g., chicken broth)

– 8 ounces lasagna sheets, broken into pieces (about 1/2 box)

Directions

1. In a small bowl, mix ricotta, parmesan, mozzarella, and a pinch of salt and pepper. Set aside.

2. In a large pot over medium heat, add olive oil.

3. Add ground beef and sausage, sauté until browned.

4. Add onion, garlic, basil, Italian seasoning, red pepper flakes, and a generous pinch of salt and pepper. Cook for 3–4 minutes until onions soften.

5. Stir in tomato paste, crushed tomatoes, and broth. Mix well.

6. Add broken lasagna sheets, pressing them into the liquid.

7. Bring to a gentle boil, reduce heat to low, cover, and cook for 20 minutes until noodles are tender.

8. Ladle soup into bowls and top with a dollop of the cheese mixture.