Lasagna Soup

• total time: 18 minutes

Ingredients

1 yellow onion, diced

6-8 cloves minced garlic, to taste

1/2 lb italian sausage

1/2 lb lean ground beef (note: can use a full lb of preferred protein)

2-3 T tomato paste

Salt and pepper to taste

1-2 t @tonychacheres, to taste (optional)

1 t dried basil

1 t dried parsley

1 t dried oregano

1 t Italian seasoning

1 t red pepper, to taste

24 oz @carbonefinefood marinara

1/2 cup heavy cream

6 cups beef broth

1/2 lb lasagna noodles, broken

Handful of freshly torn basil

1 cup parm

1 cup ricotta

1 cup mozzarella

1/4 cup fresh parsley

Salt and pepper to taste

Directions

In a pot, heat olive oil over medium heat. Add in your onion, salt, pepper, dried basil, dried parsley, dried oregano, italian seasoning, and red pepper. Saute until softened, about 5 minutes.

Throw in your garlic and cook until fragrant, about 30 seconds.

Add in your sausage and beef, breaking into pieces with a wooden spoon. Season with salt, pepper, and Tony’s (if using). Cook until no longer pink. ( you might need to drain the grease)

Clear a center in the pot and add the tomato paste. Let sit undisturbed for a minute or two before incorporating with the rest. Then cook for another 2 minutes.

Pour in your beef broth and marinara. Bring to a gentle boil.

Pour in your lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

While your noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

Once your noodles are done, turn the heat off, add in your heavy cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combvine and taste for seasonings.

Serve with a dollop of the ricotta mixture and fresh basil or parsley. Enjoy!