Name: Lasagna Soup
Cook time: 2700 s
Total time: 2700 s
Yield: 6
Ingredients: 1 tbsp olive oil; 1/2 lb pepperoni, diced; 1 lb sausage (sage flavored) or ground beef; 1 shallot, minced; 1/2 onion, minced; 2 celery stalks, Finley diced; 2 carrots, finely diced; 1 bell pepper, diced; 5 garlic cloves, minced or grated; 1/2 tsp crushed red pepper; 2 tsp onion salt; 1 tsp dried oregano; 1 tsp dried thyme; 2 tsp salt; 1 tsp black pepper; 2 tbsp tomato paste; 6 cups vegetable broth; 1 jar 24oz pasta sauce/marinara; 1 can 28oz crushed tomatoes; 1 lb box lasagna noodles, broken up; 1 cup grated parmesan; 1 1/2 cups shredded mozzarella; 1 cup heavy cream; 1 cup ricotta; 2 tbsp pesto; fresh basil

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Lasagna Soup

cook:

45 min

6 servings

original

metric

Ingredients

Directions

1 tbsp olive oil

½ lb pepperoni, diced

1 lb sausage (sage flavored) or ground beef

1 shallot, minced

½ onion, minced

2 celery stalks, Finley diced

2 carrots, finely diced

1 bell pepper, diced

5 garlic cloves, minced or grated

½ tsp crushed red pepper

2 tsp onion salt

1 tsp dried oregano

1 tsp dried thyme

2 tsp salt

1 tsp black pepper

2 tbsp tomato paste

6 cups vegetable broth

1 jar 24oz pasta sauce/marinara

1 can 28oz crushed tomatoes

1 lb box lasagna noodles, broken up

1 cup grated parmesan

1 ½ cups shredded mozzarella

1 cup heavy cream

1 cup ricotta

2 tbsp pesto

fresh basil

Get ingredients with

Step 1

In a large soup pot or dutch oven on medium heat add the olive oil, once hot, add in the diced pepperoni and cook stirring every 15-30 seconds for 3-5 minutes or until perfectly crispy all over. Remove from pot with a slotted spoon and set aside.

1 tbsp olive oil

½ lb pepperoni, diced

Step 2

If there is too much fat in the pot, remove some but leave about 3 tbsp worth of fat in the pot.

Step 3

With the pot on medium high heat now, add the sausage and start breaking it up, cook for 3-4 minutes.

1 lb sausage (sage flavored) or ground beef

Step 4

Add in all of the diced veggies the garlic and all of the spices BUT set aside 1 tsp of the onion salt. Mix to combine and cook for 5-7 minutes.

1 shallot, minced

½ onion, minced

2 celery stalks, Finley diced

2 carrots, finely diced

1 bell pepper, diced

5 garlic cloves, minced or grated

½ tsp crushed red pepper

2 tsp onion salt

1 tsp dried oregano

1 tsp dried thyme

2 tsp salt

1 tsp black pepper

Step 5

Add in the tomato paste and cook for 3-4 more minutes.

2 tbsp tomato paste

Step 6

Add in the broth(you can also use water), the tomato sauce and the crushed tomatoes and let come to a simmer.

6 cups vegetable broth

1 jar 24oz pasta sauce/marinara

1 can 28oz crushed tomatoes

Step 7

Once the pot starts simmering, add in the broken up lasagna noodles. Stir to combine and cook for 10-12 more minutes or until the pasta is cooked through. Reduce the heat to medium low. At this point taste the soup and adjust any seasonings if needed.

1 lb box lasagna noodles, broken up

Step 8

Lastly stir in 1/4 cup of the parmesan cheese, 1/2 cup of the mozzarella and the 1 cup of heavy cream. Stir to combine and cook for 5 more minutes.

1 cup grated parmesan

1 ½ cups shredded mozzarella

1 cup heavy cream

Step 9

While the soup is cooking, mix together the ricotta, the remaining parmesan and mozzarella, the pesto, 1 tsp onion salt, a little bit of black pepper and some sliced basil.

1 cup ricotta

2 tsp onion salt

1 cup grated parmesan

1 ½ cups shredded mozzarella

2 tbsp pesto

fresh basil

Step 10

Serve the lasagna soup in bowls, top it off with a generous scoop of the ricotta cheese mixture, more freshly grated parm, some more basil and a drizzle of olive oil.