Lasagna Soup
Ingredients
Scale
- 1 Tablespoon Olive oil
- 1/2 pound ground beef
- 1/2 pound Italian Sausage
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 24 ounce jar Prego Traditional Sauce
- 1 14 ounce can Crushed tomatoes
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Balsamic Vinegar
- 4 cups Chicken broth
- 2–3 teaspoons Sugar (it cuts the acidity of the tomatoes)
- 1 Tablespoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Oregano
- 1/4 cup 1/2 n 1/2
- 8 ounces Mini Farfalle (bow tie pasta), uncooked
- 2 cups Mozzarella cheese, shredded
- 1/4 cup Parmesan Cheese, shredded
- Ricotta Cheese, for topping
- Parmesan cheese, shredded for topping
Instructions
- In a large soup pot heat oil. Add ground beef, sausage, onion, and garlic. Cook until meet is no longer pink. Drain grease and return to the pot.
- Add Prego sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and spices. Bring to a boil and reduce to a slow simmer.
- Add pasta and cook until noodles are tender, about 12-15 minutes. Add 1/2 n 1/2 and stir. Turn off the stove. Add mozzarella and parmesan cheese and stir until cheese melts.
- Once in the bowl top with ricotta cheese and sprinkle with more parmesan cheese