Description
Tomato-rich broth embraces tender beef, sausage, and broken pasta sheets, all crowned with creamy ricotta and gooey mozzarella. Each spoonful wraps you in melting cheese ribbons and fragrant herbs.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound Italian sausage casings removed
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 sheets lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt to taste
- Pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and Italian sausage and cook until browned, breaking up the meat as it cooks.
- Remove the meat with a slotted spoon and set aside.
- Add onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in tomato paste and cook for 2 minutes, then pour in diced tomatoes, chicken broth, bay leaf, oregano, and basil.
- Return the browned meat to the pot, bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
- Add broken lasagna noodle pieces and cook until al dente, about 8–10 minutes.
- Remove the bay leaf, season with salt and pepper, then stir in or top the soup with ricotta, mozzarella, and parmesan cheeses.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute ground turkey for beef and sausage.
- Use gluten-free lasagna noodles to accommodate dietary restrictions.
- Store leftovers in the refrigerator for up to 3 days; add a splash of broth when reheating if the soup thickens.
- To freeze, keep noodles and soup base separate to prevent noodles from becoming too soft.