Lasagna Soup

Have you seen a Lasagna Soup Recipe circulating social media in the last month? I have but not this recipe. I thought, how difficult would it be to change up my all time Lasagna into a soup! As it turns out, not difficult at all. The perfect answer to a quick dinner especially if lasagna is what you’re craving.

Recipe

2 Tablespoons olive oil
1 Sweet yellow onion-diced
1-2 Tablespoons salted butter (if including the mushrooms)
4-6 Ounces fresh mushrooms-sliced (optional)
1/2 Pound lean ground beef
1/2 Pound lean bulk Italian sausage
1 1/2 Cups best marinara sauce-jarred or your own
32 Ounces broth-beef or chicken
1/2 Pound Lasagna noodles-uncooked and broken into moderate pieces
1/2 Cup shredded Mozzarella Cheese-more for sprinkling
1/2 Cup shredded Cheddar cheese
1/4 Cup shredded Parmesan cheese-more for sprinkling
Ricotta for garnish
Fresh basil leaves for garnish (optional)

Heat one tablespoon of oil over medium heat in a dutch oven (or suitable pot for making soup) and sauté the onion until translucent. Remove onion from dutch oven and set aside.

Next (if using mushroom) add butter to the same pot and sauté the mushroom until golden. Set aside the juices and mushroom.

Mix the ground beef and Italian sausage until incorporated. Add the last of the oil to the pot and add the mixed meats in little pinches. Use your spoon to breakup the meat into smaller pieces as it lightly browns and loses all pink. Drain meat of the fats. Add the broth and marinara, the cooked mushrooms with juices and onion, and bring to a low simmer.

Stir in broken pasta pieces and cook until al dente. Stir in cheeses. It’s ready!