Lasagna Soup

 

This recipe is from NY Times and is a simple, one-pot soup that delivers all the comfort of a classic lasagna. Serves 6 hungry folks.

Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 tablespoons garlic, minced, about 6 cloves
• 1/2 pound ground beef
• 1/2 pound bulk sweet Italian sausage
• 1 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon crushed red pepper
• 1 1/2 teaspoons salt and 1/2 teaspoon pepper
• 3 tablespoons tomato paste
• 6 cups chicken stock ( I used 4 cups due to cooking the gluten-free pasta separate)
• 1 24-ounce jar favorite marinara sauce ( I used Rao )
• 8 ounces dried lasagna noodles, broken into 1-inch pieces, ( I used Jovial gluten-free Mafalda pasta, cooked 8 minutes ( 1 minutes less of package instructions ) 
• 12 ounces whole milk ricotta 
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream
• fresh basil leaves, ( I used dried basil )

Instructions:

In a large Dutch oven heat the olive oil over medium.  Add the onion and cook, stirring occasionally, until translucent, but not browned, about 4-6 minutes. Add the garlic and stir, until fragrant, about 30-60 seconds.

Add the beef, sausage, oregano, nutmeg, crushed red pepper, salt and pepper. Cook breaking up the meat until starting to brown, 3-5 minutes. Add the tomato paste and cook 1 minute, stirring often.

Add the chicken stock and marinara sauce and bring to a boil over medium-high heat, Stir in the broken  lasagna noodles and simmer uncovered for 15-20 minutes, stirring occasionally, until noodles are tender. Off heat add the cream and basil.

( I did not cook the gluten-free pasta in the sauce, but cooked separately per serving. I then added the noodles to the sauce per serving, covered and allowed the pasta to sit and soak some of the sauce. I did simmer the sauce without the pasta for 20 minutes, then off the heat added the cream and basil).

While the sauce is simmering, combine the ricotta and parmesan.

Adjust salt, pepper and red pepper to taste.

Serve soup in shallow bowls, topped with a large dollup of the ricotta mixture and a few torn basil leaves.