Lasagna Soup
Ugh. That dollop of ricotta is a clutch touch.
Everyone wanted more soup and I heard you loud and clear! This can be made in a crockpot or a regular pot on the stove. Keep checking on this and tasting it as it goes along so you can layer the flavors. It is a great meal to throw on when you are busy and want to cozy up to a hot meal later in your day.
Tip: This can be made vegetarian or vegan. Simply remove the dairy (or use dairy substitutes) and meat and add some veggies that you like! Also, if you are doing this in the crockpot, use a crockpot liner. It makes cleanup 9000% easier.
Servings: 4-6
Cook Time: 3 - 6 Hours (Depending on Cooking Method)
Ingredients:
Soup Ingredients
6 Lasagna Sheets, Broken Into Bite Size Pieces
3 Mild Italian Sausages (Out of Casing)
1 lb Ground Turkey
1 14.5 oz Can Fire Roasted Diced Tomatoes
16 oz (2 Cups) of Marinara Sauce (If I don’t have homemade, I like to use Michael’s of Brooklyn)
4 oz Baby Spinach
1 Medium Yellow Onion, Diced
4 Cloves Garlic, Sliced
1 1/2 Cup Chicken Broth
6 Basil Leaves, Chopped
2-3 Tblspns Extra Virgin Olive Oil (EVOO)
6 1/2 Tspns Italian Seasoning
5 Tspns Parsley
4 Tspns Pecorino Romano
3 Tspns Salt
2 Tspns Black Pepper
1 Tspn Tomato Paste
Optional:
Parmigiano Rind
2 Tspns Garlic Powder
1 1/2 Tspn Onion Powder
Cheese Mixture
1 Cup Whole Milk Ricotta
2 Tspns Pecorino Romano
1 1/2 Black Pepper
Ingredients:
Put the stove on medium high heat and add the EVOO. Heat for approximately 2 minutes.
Saute the onions until fragrant and coated with EVOO. (Approximately 3-5 minutes)
Toss in the garlic and saute another 3-4 minutes.
Add the meat, salt, pepper, parsley, half of the Italian Seasoning, and half of the Pecorino Romano.
5. MIx the cooked meat, broth, remaining Pecorino Romano, diced tomatoes, sauce, the rest of the seasoning, tomato paste, parm rind, and basil into either your regular pot or crockpot.
6. Simmer on the stove with the lid half on for about 2-3 hours or in the crockpot on low for 5-6 hours or on high for 2-3 hours. Periodically check in on it and stir.
7. About 10 minutes before serving, mix in the baby spinach. It will wilt in the hot soup and add a nice flavor.
8. Cook the broken lasanga sheets according to the package instructions. when finished, add them to your individual soup bowls.
9. Assemble the cheese mixture and quickly mix with a fork.
10. Pour the soup over the lasagna sheets and top each bowl with a dollop of the cheese mixture.
Pairs well with red wine and a snow day.
Dig in with family and friends!
