The rich tomato sauce, delicate noodles, and ooey-gooey cheese of traditional lasagna are all here in this nourishing soup, and you won’t even have to worry about layering! Any day of the week is ideal for this hearty dish.
What You Need to Make the Soup:
1 pound of Italian sausage or ground beef
oil (1 tablespoon)
One sliced onion
Three minced garlic cloves
broth, 4 cups (beef or chicken)
One can of crushed tomatoes (28 ounces)
Diced tomatoes, one can (14 oz.)
2-tablespoons tomato paste
fresh basil leaves, measuring 1 teaspoon
1/3 teaspoon of dried oregano
(1/4 teaspoon, if desired) red pepper flakes
1/4 teaspoon of salt (sweeten to taste)
1/4 teaspoon of black pepper
8 ounces of lasagna noodles, roughly chopped into small pieces
In Regards to the Cheese Blend:
1/3 cup ricotta
1/2 cup of mozzarella cheese that has been shredded
Grated Parmesan cheese, measuring half a cup
2 tablespoons of chopped fresh parsley
Add more Parmesan or shredded mozzarella if desired.
Herbs of fresh basil
Instructions
Next page
Pages: 1 2
