LASAGNA SOUP aka Bow Tie Soup
Can you believe I made Lasagna soup a long time before it went viral on Tik Tok and all the inter-webs? Good times. When I make this yummy soup, I prefer to use bow tie pasta in place of broken lasagna noodles, and we sometimes call it “Bow Tie Soup”. This is a family favorite to make when we go camping in the fall, my husband always requests it on the menu. And, when I say this soup is better on day 2 or 3 than on day 1…it is! It heats up so well, and the pasta sucks in all that yummy sauce and those spices, it is so good! I hope you’ll give this one a try!
LASAGNA SOUP
½ lb ground beef
½ lb sweet Italian sausage
1 yellow onion, diced
3 cloves garlic, diced
4 Tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
½ tsp salt
¼ tsp pepper
1 small pinch red pepper flakes
5 cups chicken broth
1 can crushed tomatoes (14.5 oz)
1 can petite diced tomatoes
(14.5 oz)
1 box bowtie pasta (or 6
lasagna noodles, broken into pieces)
For Serving
½-1 cup parmesan cheese, grated
1-2 cup mozzarella cheese,
shredded
8 oz ricotta cheese
Fresh chopped parsley
Instructions:
1.
In large soup pot, cook beef and sausage with
onion until meat is no longer pink.
Drain grease and add garlic, cook about 1 minute to warm garlic.
2.
With pot over medium-low heat,
add tomato paste, oregano, basil, sugar, salt, pepper, and red pepper flakes. Stir to combine.
3.
Add chicken broth, crushed
tomatoes, undrained diced tomatoes, and uncooked pasta. Increase heat to bring to a boil and reduce
heat to simmer.
4.
Allow to gently bubble, watching
liquid levels and stirring regularly to prevent sticking. Add water if needed.
5.
Prepare cheese. In a small bowl, mix ricotta, 2 Tb grated
parmesan & 2 Tb parsley until well blended.
6.
Garnish bowls with a scoop of
Ricotta mixture, parmesan, and mozzarella.
7.
Serve with Fresh baked garlic
bread.
Copyright Tammy K. Stacy
@typicaltammykate
