Lasagna Soup

All of the glorious taste of Lasagna in half the time!

for the soup:
1/4 lb. browned and crumbled, Italian sausage
1/4 lb browned, crumbled ground beef
1 medium chopped onion or 2 TB dried onion flakes

3 garlic cloves, minced or 1 tsp garlic powder

3 tsp. dried oregano
1 tsp dried thyme
1 tsp dried basil leaves
1 8 oz can tomato sauce
14-oz. can diced tomatoes, undrained
3 or 4 c. chicken stock

1.5 cups mafalda or fusilli pasta [or broken up lasagna noodles]
1/2 tsp salt
black pepper, to taste

for the cheesy goodness:

8 oz. ricotta

3/4 c. freshly grated Parmesan cheese
 [or 1/3 cup of powdered kind from can]
2 c. shredded mozzarella cheese

Heat 1 cup of water [helps separate the fat from the meat for better draining and lower fat content in the soup] in a large pot over medium heat. Add sausage and ground beef, breaking up into bite sized pieces, and brown for about 5 minutes.
Drain meat, then add onions, garlic, diced tomatoes and tomato sauce, plus all seasonings. Stir well to incorporate. Add chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes. Add uncooked pasta and cook until al dente. [about 10 minutes]
Do not over cook or let soup simmer for a long period of time after this point, as the pasta will get mushy.
While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta and Parmesan.
To serve, place a dollop of the cheesy goodness in each soup bowl, ladle the hot soup over the cheese, then sprinkle some [ read: Generous heaping tower] of the mozzarella on top

Servings:  6-8
** If you are a Spinach lasagna fan , you can certainly add Spinach to this soup—Delicious!**

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