Pairs well with Lasagna Soup
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Lasagna Soup
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A delightful soup perfect for cold days, combining spicy Italian sausage, vegetables, and noodles, all simmered together in a savory broth, then topped with a rich mascarpone and ricotta cheese blend.
01:45:00 total
Serves 8
medium
Soup
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Ingredients
- onion - 1 (large, chopped)
- spicy Italian sausage - 1 pound (removed from casing)
- celery - 3 stalks (chopped)
- carrots - 3-4 (chopped)
- fennel - 1 whole (chopped)
- garlic - 1.5 tablespoon (chopped very fine)
- rosemary - 1 tablespoon (chopped)
- thyme - 1 tablespoon (chopped)
- ham - 4 ounces (diced, optional)
- chopped tomatoes - 2 cans (canned or fresh)
- beef stock - 4 cups
- chicken stock - 10 cups
- lasagna noodles - 6 ounces (cut into small pieces)
- basil - to taste (fresh, for garnish)
- ricotta cheese - 10 ounces
- Parmesan cheese - 2-3 ounces
- mozzarella cheese - 2-3 ounces (grated)
- mascarpone cheese - 2-4 ounces
- garlic - 1 teaspoon (chopped)
- parsley - to taste (chopped)
- hot sauce - to taste (optional)
Instructions
- Prepare the Ingredients: Chop and dice all vegetables as listed in the ingredients. Remove sausage from casing.
- Cook Sausage and Vegetables: In a large pot, sauté the sausage until it gets a beautiful color. Remove and then sauté the onion, celery, carrots, and fennel in the same pot until they start to soften.
- Add Garlic and Herbs: Add the garlic, rosemary, and thyme to the pot and cook for another minute.
- Combine Remaining Ingredients: Add the chopped tomatoes, beef stock, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour.
- Add Noodles: Add the lasagna noodles to the soup and cook until tender, about 10-12 minutes.
- Prepare Cheese Mixture: In a bowl, mix together the ricotta, Parmesan, mozzarella, mascarpone, garlic, parsley, and hot sauce (if using).
- Serve: Serve the soup hot with a dollop of the cheese mixture on top. Garnish with basil and additional Parmesan if desired.
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