Lasagna Soup
Break the lasagna noodles into random smaller pieces. Cook the noodles, about 1 minute less than the package directions, until almost tender. Drain and set aside.
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. Increase the heat to medium-high, then add the ground beef, Goolsby’s sausage, salt, and pepper and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease.
Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute. Add the wine and stir to de-glaze the bottom of the pan, scraping up any flavorful little bits.
Add the tomatoes and their juice, crushing them with the spoon as you stir them in. Add the stock and stir it in, then add the parsley.
Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. Pour in the cream and stir to combine. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
In a bowl, combine the ricotta, Parmesan, parsley, basil, salt and pepper and stir until combined.
Dish up bowls of soup, sprinkle with a little extra parsley, and add a dollop of ricotta (or two or three) to the top of each one!
Ingredients
Directions
Break the lasagna noodles into random smaller pieces. Cook the noodles, about 1 minute less than the package directions, until almost tender. Drain and set aside.
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. Increase the heat to medium-high, then add the ground beef, Goolsby’s sausage, salt, and pepper and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease.
Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute. Add the wine and stir to de-glaze the bottom of the pan, scraping up any flavorful little bits.
Add the tomatoes and their juice, crushing them with the spoon as you stir them in. Add the stock and stir it in, then add the parsley.
Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. Pour in the cream and stir to combine. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
In a bowl, combine the ricotta, Parmesan, parsley, basil, salt and pepper and stir until combined.
Dish up bowls of soup, sprinkle with a little extra parsley, and add a dollop of ricotta (or two or three) to the top of each one!