HEARTY ONE POT LASAGNA SOUP

With the current temperature outside of -32 with a windchill of -41, soup has definitely been on the menu to help warm up these cold bones.

My one pot, hearty lasagna soup is simple, super easy and is ready in under 40 minutes.  It has incredible flavour with the rich tomato broth, and is loaded with chunks of meat, tender vegetables and cheesy goodness.  It is also very easy to tweak for your own personal taste.

For an extra special twist, top it with beautiful balls of Burrata Cheese.

8-10 servings

INGREDIENTS

• 1 tbsp olive oil

• 1 yellow onion, diced

• 1 carrot, finely diced

• 3 stalks celery, finely diced

• 1 green pepper, diced

• 4-5 cloves garlic, minced

• 1 lb lean ground beef

• 1 lb Italian sausage, casings removed

• 1 tsp Italian seasoning

• 1 tsp ground pepper

• 2 tsp salt

• 1 jar (24 ounces) marinara/pasta sauce

• 4 - 6 cups beef broth (depending on how thick you like your soup)

• 1 can (798 ml) crushed tomatoes (tomato sauce works too)

• 4 cups uncooked mini lasagna noodles (broken lasagna noodles work too!)

• ½ cup table or heavy cream

• 1 cup mozzarella cheese, shredded

• 1 cup cheddar and Monterey Jack blend, shredded

• Garnish with your choice of Burrata Cheese, parmesan cheese, parsley, basil or red chili flakes.

DIRECTIONS

• Heat olive oil in a large Dutch oven and sauté the onion, celery, carrots and green pepper for 3-4 minutes. Add the minced garlic and cook for another minute.
  
  

• Add in ground beef, Italian sausage, Italian seasoning, salt, and pepper. Break up the meat as you continue to cook for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
  
  

• Pour in the sauce, beef broth, and crushed tomatoes. Stir and bring the soup to a simmer (very low boil) before adding the noodles. Allow to cook for 8-9 minutes, or until noodles are al dente.
  
  

• Slowly pour in the cream and cheeses, stir until cheese is melted.
  
  

• Garnish with parsley and red chili flakes and serve immediately.