I’d never heard of a “polar vortex” until it passed through Saint Louis and the Midwest recently and froze the entire city for days. I’m not a stranger to cold weather, since I grew up in a ski town and all, but this was a different kind of cold! It was BITER. And it was an unwelcome reminder that Spring is not on the horizon, no matter how ready I am for it to come!
I guess the only positive thing about the cold temperatures is that I can continue cooking warm comfort food and soups, like this delicious Lasagna Soup! This soup is seriously yummy! (And don’t be intimidated by the long list of ingredients–it’s a lot of common spices you will have in your cupboard). This tastes just like lasagna, but in soup form, so how could it not be amazing?! You could even serve it in a delicious homemade bread bowl!
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1/2 lb lean ground beef
1/2 lb Italian sausage
salt and pepper, to taste
1 Tbsp olive oil
1 yellow onion, diced
3 large garlic cloves, minced
4 cups low-sodium chicken broth
2 (14.5 oz) cans diced tomatoes
2 1/2 Tbsp tomato paste
1 1/2 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley (or 2 tsp dried)
8 lasagna noodles, broken into bite size pieces
2 heaping cups of Spinach (optional)
1 heaping cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
8 oz ricotta cheese (or cottage cheese)
In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain fat and remove meat from the pot.
Add olive oil and chopped onion to the pot, and saute until onion begins to soften, about 3 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, diced tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, and the previously cooked meat.
Bring to a boil, then reduce heat, cover and simmer 20 minutes.
While the soup simmers, prepare lasagna noodles according to package directions, reserving 1/2 cup of the pasta water before draining the pasta.
Add cooked pasta to soup along with 1/2 cup pasta water (if needed), and fresh spinach. Cook on low heat until spinach it wilted.
In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.
Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Enjoy!
Recipe adapted from Cooking Classy