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Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sherry Hubbard

Category:
Category:

Ingredients:  
Ingredients:  
2 TBSP olive oil
1 large yellow onion, cut into ½ inch cubes
3 garlic cloves, minced
1 lb. sweet Italian sausage, crumbled
1/2 tsp red pepper flakes
1 tsp table salt
1 TBSP sugar
1 TBSP Italian seasoning
½ tsp ground nutmeg
¾ cup red wine (Cabernet works great)
6 oz. can tomato paste
28 oz. can crushed tomatoes
3 cups chicken broth
6 no-boil lasagna noodles broken into 1" pieces
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup ricotta cheese (or small curd cottage cheese)
¼ cup half-and-half

Directions:
Directions:
In a large soup pot, combine olive oil, onion, and garlic and sauté over medium-high heat until soft. Remove the onion and set it aside; then add the sausage and sauté until cooked through. Season with the pepper flakes, salt, sugar, Italian seasoning, and nutmeg and pour in the wine. Cook, stirring 3 to 5 minutes to infuse the meat with flavor.
Return the cooked onion to the pot and add the tomato paste, crushed tomatoes,
and chicken broth. Give a thorough stir, then toss in the broken lasagna noodles and stir to combine. Simmer over medium heat for 20 to 25 minutes, stirring occasionally to blend the flavors and soften the noodles.
Meanwhile, in a medium bowl, combine the mozzarella, parmesan, and ricotta mashing them with a fork. Cover the bowl and refrigerate until needed.
Stir the half-and-half into soup and simmer for 2 to 3 minutes to smooth out the flavors. To serve, top each bowl with a big TBSP of cheese mixture stirring to melt.

 

 

 

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