Lasagna Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves of garlic, minced
- 1 sweet yellow onion, chopped fine
- 1½ lbs ground turkey, beef or Italian sausage (I prefer half beef or turkey with half sausage)
- 1 (24 oz) jar marinara sauce (prefer Rao’s tomato basil)
- 1 (15 oz) can diced tomatoes, or half a pint of fresh cherry tomatoes, chopped
- ½ cup chopped basil, plus more for topping
- 1 teaspoon oregano, dried or fresh
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
- 1 cup whole milk ricotta
- 1 cup shredded mozzarella
- 1 cup Parmesan cheese, plus more for topping
Directions
- In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent.
- Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper.
- Simmer for 15–20 minutes, stirring often.
- Break the lasagna noodles into bite-sized pieces (about 1–2 inches) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.)
- Meanwhile, in a bowl, combine the ricotta, shredded mozzarella and Parmesan cheese, mixing to combine.
- When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with Parmesan and fresh basil.
