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Made with love by Grammy

GRAMMY'S LASAGNA SOUP

A scrumptious soup-version of the classic favorite
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Servings: 6 servings
Ingredients Method

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

Method
 

  1. In a large soup pot, brown your meats until cooked through and crumbly.
  2. Add onion and garlic to meat and saute for a couple more minutes.
  3. 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.
  4. Add in pasta and cook until pasta is el-dente (or preferred softness)
  5. Stir in heavy cream, if desired. Lightly simmer for a couple of minutes to combine ingredients and flavors.
CHEESE TOPPING
  1. In a small bowl, combine ricotta, parmesan, and mozzarella with the Italian seasoning and mix well.
  2. Serve soup in large bowls and top with a large dollop of the cheese mixture.
  3. Garnish with additional basil, if desired, and serve! ENJOY!