Lasagna Soup

Ingredients

• 1 tsp Cajun seasoning
• 0.5 yellow onion (diced)
• 7 cloves garlic (minced or crushed)
• 0.5 lb Italian sausage (hot or mild; remove from casings; the author says they use spicy Impossible Sausage)
• 0.5 lb lean ground beef
• olive oil (for heating in the pot; amount not stated)
• salt (to taste, plus a pinch for the onion)
• black pepper (to taste)
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1 tsp red pepper flakes
• 2 tbsp tomato paste
• 4 cup chicken stock (use 4–6 cups, depending on how soupy you want it; transcript specifies 4 cups)
• 24 oz Arrabbiata sauce (jar; author recommends Carbone Fine Food, transcript says use your favorite)
• 0.5 lb lasagna noodles (break into bite-sized pieces)
• 0.5 cup heavy cream
• 1 cup Parmesan (freshly shredded per transcript)
• 1 cup ricotta
• 1 cup mozzarella
• 0.25 cup fresh parsley (chopped)
• salt (to taste, for the ricotta mixture)
• black pepper (to taste, for the ricotta mixture)

Steps

1. 1

   Dice half a yellow onion and mince or crush 6–8 garlic cloves. Remove the hot Italian sausage from its casings. Break the lasagna sheets into bite-sized pieces.

2. 2

   In a medium bowl, combine the Parmesan, ricotta, mozzarella, fresh parsley, and salt and pepper to taste. Set the cheese mixture aside for serving.

3. 3

   Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt; sauté for about 4 minutes.

4. 4

   Add the garlic and sauté until fragrant, about 30 seconds.

5. 5

   Add the sausage and ground beef, breaking the meat into pieces with a wooden spoon. Let it brown for a few minutes.

6. 6

   Season the meat with Cajun seasoning, dried basil, dried oregano, Italian seasoning, red pepper flakes, dried parsley, and salt and pepper to taste. Stir well and cook until the meat is no longer pink.

7. 7

   Add the tomato paste and stir it into the meat mixture. Cook for a couple of minutes.

8. 8

   Pour in the chicken stock and Arrabbiata sauce. Bring the soup to a boil.

9. 9

   Once the soup is boiling, add the broken lasagna noodles. Reduce the heat and simmer for about 10 minutes, stirring often, until the noodles are al dente.

10. 10

    Add the heavy cream and stir to combine.

11. 11

    Serve the soup topped with a scoop or dollop of the ricotta mixture.

Notes

The post lists 1–2 teaspoons Cajun seasoning and 4–6 cups chicken stock; the transcript specifies 1 teaspoon and 4 cups, respectively. The post specifies 1/4 cup fresh parsley in the ricotta mixture, which the transcript does not mention. Olive oil is called for in the method but has no stated quantity. Sausage choice is hot or mild Italian sausage; the author notes using spicy Impossible Sausage.

Nutrition per serving

• soup
• main
• Italian-inspired
• comfort food
• stovetop
• one-pot
• pasta
• meat