Lasagna Soup - David Venable (QVC)

By dbarto1

The traditional flavors & ingredients of lasagna find their way into my Italian-inspired soup. Perfect for the colder months of the year.

Ingredients

• SOUP:
• 1 pound ground beef, cooked and drained
• 1 pound bulk sweet Italian sausage
• 4 tablespoon olive oil
• 1 onion, medium dice
• 4 cloves garlic, thinly sliced
• 4 tablespoons tomato paste
• 1 (28 ounce) can San Marzano whole peeled tomatoes
• 2 cups marinara (or your favorite tomato sauce)
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme
• 1 tablespoons fresh basil, chopped
• 1 bay leaf
• 10 cups beef stock
• Salt and pepper, to taste
• 8 strips lasagna noodles, cooked, cooled, and cut into 2″ squares
• TOPPING:
• 2 cups ricotta cheese
• 1/4 cup Parmesan, grated
• 1 tablespoon fresh basil, chopped
• 1 tablespoon lemon zest
• Salt and pepper, to taste

Details

Adapted from qvc.com

Preparation

Step 1

To prepare the soup, heat olive oil in a 6-qt stockpot over medium heat. Brown the sausage, breaking it up with a spoon as it cooks. Toss in the onion and garlic, sauté until translucent, then add the tomato paste and sauté briefly.

In a mixing bowl, hand-crush the tomatoes, and put the tomatoes and their juice into the stockpot. Stir in the marinara sauce, herbs, and beef stock. Simmer for 20 minutes. Mix in the cut pasta. Check for proper seasoning and adjust if necessary.

To prepare the topping, mix together the ricotta, Parmesan, basil, zest, salt, and pepper in a small mixing bowl.

To assemble the dish, ladle the soup into bowls and dollop on the prepared cheese topping.