Keila's Lasagna Soup
From the kitchen of Keila Mingo
INGREDIENTS
FOR SOUP
1-2 tbsp. olive oil
1 yellow onion, diced
6-8 (or a million) cloves of minced garlic, to taste
1/2 lb. Italian sausage*
1/2 lb. lean ground beef*
2-3 tbsp. tomato paste
1 tsp. dried basil
1 tsp. dried parsley + 1 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. garlic powder (or the whole container — whatever floats your boat)
1 tsp. red pepper, to taste
salt & pepper, to taste
24 oz. preferred marinara sauce
1/2 cup heavy cream
6 cups beef broth
1/2 lb. lasagna noodles, broken
Handful of freshly torn basil
*(note: can use a full lb. of preferred protein)
FOR RICOTTA MIXTURE
1 cup freshly grated parmesan cheese + 1 cup ricotta
1 cup grated mozzarella
1/4 cup fresh parsley
salt & pepper, to taste
1-2 tbsp. olive oil
1 yellow onion, diced
6-8 (or a million) cloves of minced garlic, to taste
1/2 lb. Italian sausage*
1/2 lb. lean ground beef*
2-3 tbsp. tomato paste
1 tsp. dried basil
1 tsp. dried parsley + 1 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. garlic powder (or the whole container — whatever floats your boat)
1 tsp. red pepper, to taste
salt & pepper, to taste
24 oz. preferred marinara sauce
1/2 cup heavy cream
6 cups beef broth
1/2 lb. lasagna noodles, broken
Handful of freshly torn basil
*(note: can use a full lb. of preferred protein)
FOR RICOTTA MIXTURE
1 cup freshly grated parmesan cheese + 1 cup ricotta
1 cup grated mozzarella
1/4 cup fresh parsley
salt & 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, garlic powder and red pepper. Sauté until softened, about 5 min.
- Throw in your garlic and cook until fragrant, about 30 sec.
- Add in your sausage and beef, breaking into pieces with a wooden spoon. Season with salt and pepper. Cook until no longer pink (optional: drain the grease).
- Clear a center in the pot and add the tomato paste. Let it 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 the heat, and simmer for about 10min., or until al dente, stirring occasionally.
- While your noodles are cooking, in a medium mixing bowl, combine the ricotta, fresh parmesan, mozzarella, parsley, salt, and pepper. Stir until thoroughly mixed (you may use your hands if you want... it’s more fun that way).
- 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 combine and taste for seasonings.
- Serve with a dollop of the ricotta mixture and fresh basil and/or parsley... and enjoy the warm, fattening embrace of the lasagna soup (LOL)