I started making this soup over the Christmas holiday last year, and I couldn’t get enough of it! It’s so easy to prepare, and I crave it regularly. I used a combination of ground venison and Italian sausage, but you can substitute ground beef if you’d like.
I hope you enjoy it, and please let me know if you try it!
INGREDIENTS:
1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt and freshly ground black pepper, to taste
1 yellow onion, chopped
1 Tablespoon olive oil
3 cloves garlic, minced
2 Tablespoons tomato paste
24 ounce marinara sauce
1/4 teaspoon red pepper flakes
2 Tablespoons fresh parsley, chopped (or 2 tsp dried)
1/2 teaspoon dried oregano leaves
1 teaspoons dried basil
7 cups low sodium chicken broth (or vegetable broth)
9 lasagna noodles, broken into pieces
2 cups fresh spinach leaves (optional),
10 ounces ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
fresh basil, for serving
INSTRUCTIONS:
In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.
In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.
Ladle the hot soup into bowls, and add a scoop of the cheese mixture on top. Garnish with fresh basil, and enjoy!
xoxo, Katherine
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