Lasagna Soup
Minutes Prep time: 20
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
2 tablespoons olive oil
1 large yellow onion, diced
5 cloves garlic
1 pound Italian sausage
1/2 can (6 oz each) Hunt's® Tomato Paste
1 teaspoon dried basil
1/2 teaspoon parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 can (28 oz each) Hunt's® Crushed Tomatoes
1/2 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
8 cups beef broth
8 ounces mafaldine or your favorite lasagna noodle
1/2 cup heavy cream
RICOTTA TOPPING
10 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Fresh basil, thinly sliced
Zest of 1 lemon
salt and pepper to taste
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 407 mg | 41% |
Carbohydrate | 47 g | 16% |
Cholesterol | 103 mg | 34% |
Total Fat | 36 g | 55% |
Iron | 4 mg | 22% |
Calories | 647 kcal | 32% |
Sodium | 2150 mg | 90% |
Protein | 32 g | 64% |
Saturated Fat | 16 g | 82% |
Sugars | 9 g | 1% |
Vitamin C | 7 mg | 12% |
Heat oil over medium heat in a Dutch oven. Add onion and cook until translucent, about 5 minutes.
Add garlic and cook until fragrant.
Add Italian sausage and break into pieces. Cook until meat starts to brown.
Add Hunt’s Tomato Paste and cook down for a few minutes to release the flavors.
Add dried basil, parsley, oregano, and red pepper flakes.
Add Hunt’s Crushed Tomatoes, Hunt’s Fire Roasted Tomatoes, and beef broth. Simmer partially covered for about 20 minutes.
Add your favorite lasagna pasta (we used Mafaldine) and cook according to package directions.
While the pasta cooks, mix ricotta, mozzarella, Parmesan, basil, the zest of one lemon, salt and pepper.
Pour heavy cream into your soup and stir.
Serve in a bowl with two scoops of ricotta mixture.
Lasagna Soup