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GRAMMY'S LASAGNA SOUP

Made with love by Grammy
A scrumptious soup-version of the classic favorite
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Servings 6 servings

Ingredients
  

  • 1 lb italian sausage
  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 280z can crushed tomatoes
  • 1 14.5oz can diced tomatoes, Italian-style
  • 8 cups beef broth
  • 4-6 cloves garlic, minced
  • 2 Tbsp Italian seasoning
  • 1 Tbsp basil
  • 2 beef bouillon cubes (Optional)
  • salt and pepper, to taste (I used 1 tsp/each)
  • 1/2 cup heavy whipping cream (Optional)
  • 12 ounces Mafalda pasta, OR similar curly pasta, OR approx 10 lasagna noodles broken into smaller pieces

CHEESE TOPPING

  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1 tsp Italian seasoning

Instructions
 

  • In a large soup pot, brown your meats until cooked through and crumbly.
  • Add onion and garlic to meat and saute for a couple more minutes.
  • Then, add in crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, basil, beef bouillon, and salt/pepper. Stir til well-combined and bring to a boil.
  • Add in pasta and cook until pasta is el-dente (or preferred softness)
  • Stir in heavy cream, if desired. Lightly simmer for a couple of minutes to combine ingredients and flavors.

CHEESE TOPPING

  • In a small bowl, combine ricotta, parmesan, and mozzarella with the Italian seasoning and mix well.
  • Serve soup in large bowls and top with a large dollop of the cheese mixture.
  • Garnish with additional basil, if desired, and serve! ENJOY!