Easy Lasagna Soup
Ingredients
9-10 uncooked lasagna noodles, broken into pieces
½ lb lean ground beef (Dias & Daughter’s Farm)
½ lb Italian ground sausage
1 tsp olive oil
½ cup yellow onion, chopped
3 garlic cloves, minced
3 tbsp tomato paste
1 jar (24 oz) red pasta sauce or marinara sauce (Foss Farms)
¼ tsp red pepper flakes
¼ tsp salt *more to taste as needed
¼ tsp black ground pepper
¼ tsp garlic powder (Hippy Pilgrim)
½ tsp crushed dried oregano
½ tsp dried thyme
7 cup Hale Bone broth (HALE)
3 cup fresh baby spinach or leafy greens (Frietas Farm)
½ cup shredded parmesan (Farm House Meats & Cheese)
1 cup fresh ricotta
1 cup shredded mozzarella
Basil or microgreens (Easton Village Garden)
Sourdough Bread (Kneady Mama)
Instructions
Break the lasagna noodles into fourths and set aside. In a large dutch oven or deep pot, cook the beef and sausage together on medium-high heat, stirring often until browned (about 8-10 minutes). Use paper towels to soak up the grease, or carefully drain into a container to dispose of. Transfer the cooked meat to a separate bowl. Add the chopped onion directly to the pot, use olive oil if needed, or you can brown it in the grease remnants .
Sauté onions for about 5 minutes, then add in minced garlic and stir to combine. Next add in tomato paste. Let it cook directly in the heated pot for a minute before mixing in, this helps develop a better flavor.
Add in the red pasta sauce/marinara, seasonings, Hale Bone broth, and return meat to the pot. Bring all ingredients to a low simmer. Add in the broken lasagna noodles, cover and let simmer for about 20 minutes or until lasagna noodles are cooked to your liking. Add in the spinach, allow it to wilt. Option to add additional broth to adjust consistency of soup.
Finally, add in the shredded Parmesan. Mix the ricotta with the shredded mozzarella in a small bowl. Ladel the soup into serving bowls and dollop with the ricotta/mozzarella mixture. Garnish with basil or microgreens and serve with a slice of Sourdough.
