Lasagna Soup
Ingredients
The soup base
-
½
pound
ground beef
-
½
pound
Italian sausage links
-
½
yellow onion
peeled and diced
-
3
cloves
garlic
-
3
tablespoons
tomato paste
-
1 ½
teaspoons
ground oregano
-
pinch
crushed red pepper
-
¾
cup
marinara sauce
-
4
cups
chicken broth
-
5
ounces
lasagna sheets
-
¼
cup
heavy cream
The toppings
-
½
cup
shredded Parmesan-Reggiano
-
1 ½
cups
fresh baby spinach
-
¾
cup
shredded mozzarella
-
fresh
basil leaves
Instructions
- Brown the ground beef and Italian sausage in a Dutch oven with salt.
- Add diced onion and minced garlic, cooking until softened.
- Mix in tomato paste and cook for an additional minute.
- Add oregano and crushed red pepper, then pour in marinara sauce and broth.
- Bring to a gentle simmer and add broken lasagna sheets.
- Cook for about 10 to 12 minutes until the lasagna is al dente.
- Adjust salt to taste, then pour in heavy cream, Parmesan, and spinach.
- Cook until spinach is wilted, then mix in mozzarella.
- Serve in bowls and garnish with additional Parmesan and basil.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
14g
Total carbohydrates
23g
Total protein
6g
Sodium
23mg
Cholesterol
45mg
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