Sandy’s Lasagna Soup
¼ cup Garlic extra virgin olive oil
1½ lb. Italian sausage
1 lb ground round beef
1 cup onion, chopped
4 garlic cloves minced
T sp dried oregano
½ tsp crushed red pepper flakes
2 Tbsp tomato paste
2 (28 oz.) cans diced tomatoes
2 bay leaves
6-8 cups chicken stock
Lasagna noodles (broken into smaller sections)
½ cup finely chopped fresh basil
Salt and pepper to taste
For cheesy topping:
8 oz. ricotta
½ cup grated Parmesan cheese
¼ tsp salt
Pinch of ground pepper
2 cups shredded mozzarella cheese
Optional: Baklouti Green Chili Oil for drizzling over soup
In a large soup pot, heat Garlic extra virgin olive oil over medium heat. Add sausage and beef, breaking up into bite-sized pieces and brown for about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano, and red pepper flakes. Cook for a minute.
Add tomato paste and stir well to incorporate. Cook for 3-4 more minutes, or until the tomato paste is absorbed.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 min. Add uncooked pasta and cook until al dente.
Pasta will continue to absorb moisture as it sits and become mushy. If making soup well ahead of serving, consider cooking the noodles separately and adding them when serving.
Prepare the cheesy topping by combining the ricotta, parmesan, salt and pepper in a small bowl.
To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Drizzle a small amount of the Green Chili oil over the top, if you would like, and enjoy!
¼ cup Garlic extra virgin olive oil
1½ lb. Italian sausage
1 lb ground round beef
1 cup onion, chopped
4 garlic cloves minced
T sp dried oregano
½ tsp crushed red pepper flakes
2 Tbsp tomato paste
2 (28 oz.) cans diced tomatoes
2 bay leaves
6-8 cups chicken stock
Lasagna noodles (broken into smaller sections)
½ cup finely chopped fresh basil
Salt and pepper to taste
For cheesy topping:
8 oz. ricotta
½ cup grated Parmesan cheese
¼ tsp salt
Pinch of ground pepper
2 cups shredded mozzarella cheese
Optional: Baklouti Green Chili Oil for drizzling over soup
In a large soup pot, heat Garlic extra virgin olive oil over medium heat. Add sausage and beef, breaking up into bite-sized pieces and brown for about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano, and red pepper flakes. Cook for a minute.
Add tomato paste and stir well to incorporate. Cook for 3-4 more minutes, or until the tomato paste is absorbed.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 min. Add uncooked pasta and cook until al dente.
Pasta will continue to absorb moisture as it sits and become mushy. If making soup well ahead of serving, consider cooking the noodles separately and adding them when serving.
Prepare the cheesy topping by combining the ricotta, parmesan, salt and pepper in a small bowl.
To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Drizzle a small amount of the Green Chili oil over the top, if you would like, and enjoy!