lasagna soup

even though it’s always soup season when you’re vietnamese 😂 lasagna soup - 1 lb ground beef - 1/2 lb hot Italian sausage, optional - 5-6 garlic cloves, minced - Half an onion - 1 32 oz box chicken broth - 1 25 oz jar pasta sauce - 2.5 tbsp tomato paste - 1 3/4 tsp dried basil - 3/4 tsp oregano - 1/2 tsp thyme - 1/2 tsp rosemary - 1 tsp garlic powder - 1 tsp onion powder - 1 cup heavy cream - S + P to taste - 2 cups mafalda pasta (or you can use broken up lasagna noodles) - 1 1/4 cups shredded mozzarella - 1/2 cup shredded parm - 8 oz ricotta - 2 tsp fresh parsley - A handful of spinach, optional - Red pepper flakes, optional + Crumble beef into a hot pot, season with salt and pepper to taste and cook, stirring occasionally until browned. + Add chopped onion and saute until it begins to soften, about 2 min. Add in garlic and saute 30 seconds longer.  + Add in tomato paste, pasta sauce, chicken broth, basil, oregano, rosemary, thyme, garlic powder, onion powder, and season with salt and pepper to taste.  + Bring just to a boil, and then add in your noodles and heavy cream. Pop a lid on it and boil for about 10 min. Sprinkle in some freshly shredded mozz. + Turn off the heat and I like to add a handful of spinach to my soup but that’s totally optional. + Make a ricotta mixture out of the ricotta, mozzarella, parm, s+p, red pepper flakes, and parsley. Ladle the soup into a bowl and add a scoop of the ricotta mixture on top. + Garnish with parsley, basil, more parm, and more red pepper flakes. 
 Pro tip: if you’re not eating it all immediately, boil the noodles separately and add it to the soup after reheating. This prevents soggy noodles. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

+ Crumble beef into a hot pot, season with salt and pepper to taste and cook, stirring occasionally until browned.

Step 2

+ Add chopped onion and saute until it begins to soften, about 2 min. Add in garlic and saute 30 seconds longer. 

Step 3

+ Add in tomato paste, pasta sauce, chicken broth, basil, oregano, rosemary, thyme, garlic powder, onion powder, and season with salt and pepper to taste. 

Step 4

+ Bring just to a boil, and then add in your noodles and heavy cream. Pop a lid on it and boil for about 10 min. Sprinkle in some freshly shredded mozz.

Step 5

+ Turn off the heat and I like to add a handful of spinach to my soup but that’s totally optional.

Step 6

+ Make a ricotta mixture out of the ricotta, mozzarella, parm, s+p, red pepper flakes, and parsley. Ladle the soup into a bowl and add a scoop of the ricotta mixture on top.

Step 7

+ Garnish with parsley, basil, more parm, and more red pepper flakes.

Step 8

Pro tip if you’re not eating it all immediately, boil the noodles separately and add it to the soup after reheating. This prevents soggy noodles. Enjoy!