Donna Lasagna Soup Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
• Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
• Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
• Divide the soup among bowls. Top with ricotta and sliced basil.

Steps:

• Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
• In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
• garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
• Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
• And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
• off at least half of the grease.
• Add the tomato paste . . .
• And stir to combine. Let the tomato paste cook for 1 minute.
• Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
• bits.
• Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
• Add the stock and stir it in . . .
• Then add the parsley.
• Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
• the salt and pepper as needed.
• Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
• Pour in the cream and stir to combine.
• Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
• Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
• basil, salt, and pepper . . .
• And stir until combined.
• Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!

Steps:

• In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt. , Spread 1/2 cup meat mixture in a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice., Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting.