The calendar just made a leap to February (hello, leap year with your 29 days), but it’s still soup season. Am I right? 

 

I love a hearty soup that combines all the things: noodles, protein and cheese. This is perfect with crusty bread, a glass of pinot noir and a delicious salad. 

 

Lasagna Soup

Photo and recipe from former AY Intriguing Woman Ashley Mosley. 

Adapted from www.cookingclassy.com

Ingredients

• 2 TB. olive oil, divided
• 1 lb. ground beef or Italian sausage (or combo of both)
• 1 yellow onion, diced
• 5 garlic cloves, chopped or minced
• 4 cups chicken broth or chicken bone broth 
• 1 (14.5 oz.) cans petite diced tomatoes
• 1 (14.5 oz.) can crushed tomatoes
• 2 ½  TB. tomato paste
• ½ cup chopped of fresh chopped basil and oregano (or dried if you can’t find fresh spices)
• Salt and pepper to taste
• 1 ¼ cups (which is 5 oz.)  mozzarella cheese
• ½ cup finely shredded Parmesan cheese
•  8 oz. ricotta cheese
• 8 oz. lasagna noodles 
• Fresh parsley

Directions

• Heat 1 TB. olive oil in a large pot over medium-high heat.
• Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
• Drain fat from beef and set beef aside.
• Heat remaining olive oil in pot, add onion and garlic and saute until it begins to soften, about 3 minutes.
• Pour in broth, diced tomatoes, crushed tomatoes, tomato paste and herbs.
• Bring to a boil, then reduce heat, cover and simmer 20 minutes.
• Meanwhile cook pasta according to package instructions.
• In a mixing bowl, using a fork, stir together mozzarella and ricotta.
• Add cooked pasta to soup and thin soup with a little more broth if desired. 
• Stir cheeses together, then serve soup with dollops of cheese.

 

READ MORE: America in a Bowl: Soup/Chili Bucket List