Rachael Ray's Lasagna Soup
Serves 225 mins prep70 mins cook
Much quicker and lighter than regular lasagna, this soup is a tasty supper for any chilly night.
0 servings
What you need
Instructions
Step 1 Bring a large pot of water to a boil. Salt the water and add the noodles. Cook until a few minutes shy of the package directions. Drain and rinse. Step 2 In a soup pot or Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the beef and sausage. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, about 8 minutes. Season with salt and pepper. Stir in the oregano. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add the stock and whole tomatoes. Use a spoon to smash the tomatoes. Add the passata and basil. Cook until the flavors meld, about 15 minutes. Add the noodles to the soup. Cook until al dente, 3 to 4 minutes. Step 3 In a medium bowl, mix the ricotta, Parm, and cream. Season with salt. Step 4 Serve the soup in bowls. Top each serving with a fat dollop of the cheese mixture. Garnish with parsley.View original recipe
