Lasagna Soup
Ingredients:
1 Tbsp Spanish Gold or your favorite Olive Tap Extra Virgin Olive Oil
1 cup chopped onion
3-4 cloves garlic, minced
1/2 lb. lean ground beef
1/2 lb. ground Italian sausage (your preference of mild or spicy)
salt and freshly ground black pepper to taste
2 Tbsp tomato paste
24 ounces marinara sauce
1 Tbsp Italian seasoning
6 cups chicken (or beef) broth
8 lasagna noodles, broken into bite-sized pieces
2 cups fresh spinach leaves (optional)
12 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 cup finely grated Parmigiano-Reggiano cheese
Directions:
In a Dutch oven, or large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 2-3 minutes, stir in the garlic and cook for another minute or two, being careful not to brown the garlic. Add the ground beef and Italian sausage (break up with a wooden spoon) and cook until browned. Season with salt and fresh ground pepper to taste. Drain any excess grease.
Stir in tomato paste, marinara sauce, and broth. Stir until combined and then add the Italian seasoning. Bring to boil then add lasagna noodles (broken into bite-sized pieces) to pot and reduce heat to medium-low and cook, stirring occasionally, about 10 minutes or until noodles are tender, then add the spinach if using.
In a small bowl, stir together the ricotta, mozzarella and Parmesan to blend well.
To serve, ladle soup into bowls and top with a dollop of the cheese mixture. Garnish with fresh chopped parsley or basil if desired.
by Karen, Colorado Springs
Featured Products:
Italiano Extra Virgin Olive Oil
Sun Dried Tomato and Basil Pasta Sauce
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