Lasagna Soup with Ricotta Mixture

Ingredients

• 1.5 tsp Tony’s seasoning (to taste; source gives 1–2 tsp)
• 0.5 Yellow onion (diced (about 1 cup))
• 7 cloves Garlic (minced; to taste; source gives 6–8 cloves)
• 0.5 lb Italian sausage (hot or mild; source used hot)
• 0.5 lb Lean ground beef
• Olive oil (for heating the pot; quantity not specified)
• 2 tbsp Tomato paste
• Salt (to taste, plus a pinch for cooking the onion)
• Black pepper (to taste)
• 1 tsp Dried basil
• 1 tsp Dried parsley
• 1 tsp Dried oregano
• 1 tsp Italian seasoning
• 0.5 tsp Red pepper (to taste)
• 24 oz Marinara
• 5 cups Chicken stock (use 4–6 cups depending on desired soupiness)
• 0.5 lb Lasagna noodles (broken into pieces; source mentions small lasagna egg noodles)
• 0.5 cup Heavy cream
• 1 Fresh basil (a handful; torn)
• 1 cup Parmesan (for the ricotta mixture; source also calls it parm)
• 1 cup Ricotta (for the ricotta mixture)
• 1 cup Mozzarella (for the ricotta mixture)
• 0.25 cup Fresh parsley (for the ricotta mixture)
• Salt (to taste, for the ricotta mixture)
• Black pepper (to taste, for the ricotta mixture)

Steps

1. 1

   In a medium bowl, combine the Parmesan, ricotta, mozzarella, fresh parsley, salt, and pepper. Mix until evenly combined, then set the ricotta mixture aside.

2. 2

   Set a large soup pot or Dutch oven over medium heat and add olive oil. The source does not specify an amount.

3. 3

   Add the diced onion and a pinch of salt. Cook for 4 minutes.

4. 4

   Add the minced garlic and cook for about 30 seconds, until fragrant.

5. 5

   Add the Italian sausage and ground beef. Break the meat into pieces with a wooden spoon and cook for a few minutes.

6. 6

   Season the meat with salt, black pepper, dried basil, dried oregano, dried parsley, Italian seasoning, and red pepper. Continue cooking 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 marinara. Bring the soup to a boil.

9. 9

   Add the broken lasagna noodles. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the noodles are al dente.

10. 10

    Once the noodles are done, add the heavy cream and torn fresh basil. Stir to combine and adjust the seasonings if needed.

11. 11

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

Notes

The source gives flexible amounts for Tony’s seasoning, garlic, red pepper, chicken stock, and salt and pepper; stock quantity may be adjusted for the desired soupiness. The posted method mentions olive oil but does not give its quantity. Prep and total times are estimates because the source does not state them.

Nutrition per serving

• soup
• main
• Italian
• comfort food
• family dinner
• weeknight dinner
• one-pot