Lasagna Soup

 Recipe From: Laura

The quintessential classic that Italian food lovers swoon over, time and again.  But if you have ever made lasagna before, you know all too well the tears and laborious undertaking involved --- Thanksgiving day anyone? 😉

 

Well here's a simple Lasagna Soup without all the fuss and just as every bit as good as the classic lasagna . How we loved this tasty soup! Savor this soup with a delicious piece of warm toasty garlic bread.  Relish all the Italian flavors......the hearty sausage -n- beef , a gooey blend of robust cheeses' , satisfying sauce and aromatic herbs all mingled together for a palate pleasing par-tay!  I have a feeling my kiddos will be requesting this luscious soup again and again. 🥳.

 

Ingredients

1 Tablespoon avocado oil

1/2 pound organic lean ground beef

1/2 pound italian sausage

1 large yellow onion, diced

4 cloves garlic, minced

3-4 cups organic bone broth (add more to make it soupier)

1/2 jar organic spaghetti sauce (we like Bertoli from Costco)

1  can 14.5 ounce cans organic petite diced tomatoes, drained

3 Tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 teaspoon fennel seeds crushed

1/2 teaspoon dried thyme

1 teaspoon granulated sugar

8 lasagna noodles or other organic pasta **

Salt and freshly ground black pepper to taste

Ricotta Cheese Topping

 

3/4 cup shredded organic mozzarella cheese

1/2 cup grated parmesan cheese, the real stuff tastes best

8 ounces organic ricotta cheese

2 Tablespoons chopped fresh parsley

Instructions

Break lasagna noodles into bite size pieces ( 6.5 oz ) If  using another type of pasta, no need to break.  Boil noodles until al dente (cooked just long enough so it's neither crunchy nor too soft). Drain.

Heat avocado oil in a large pot over medium-high heat. Once hot, add beef & sausage, season with salt and pepper and cook til half done.  Add onion and garlic and saute until it begins to soften, about 5 minutes. Add broth, 1/2 jar spaghetti sauce, tomatoes, tomato paste, basil, oregano, fennel seeds, thyme, sugar, lasagna noodles, and season with salt and pepper. Bring just to a boil, then reduce heat and simmer for 5 mins.  In a mixing bowl, using a fork, stir together mozzarella, parmesan, ricotta and parsley.  Add this mixture when ready to serve soup.   Ladle soup into bowls, dollop with a large scoop of the ricotta cheese mixture and sprinkle with chopped parsley.    **Shells, Rigati, Bowties, Rotini, and Penne are some other great options for pasta.

 

CROCKPOT OPTION

Brown the ground beef & sausage. Then add it to a slow cooker along with all the remaining ingredients, except the lasagna noodles. Cover and cook on LOW heat for 4-5 hours or HIGH heat for 2-3 hours. Uncover and stir in cooked pasta; cover and cook on high heat for an additional 10- 20 minutes, or until tender; season with salt and pepper, to taste.

REHEAT LEFTOVERS

This soup will keep for up to 3 days in the fridge, or you can freeze it for up to 3 months. However, the noodles will absorb some of the cooking liquids and your soup will become thick. To loosen it up, add some additional chicken stock or water. Or, you can make the soup and noodles separate, then when you are ready to serve, simply stir in your cooked noodles.