Hearty Italian Soup
Any season is soup season and this hearty lasagna soup combines two of the best comfort foods: soups and stews and Italian. Doesn't get much better!
Servings: 8
Ingredients
- 1 pound ground Italian sausage
- 1 egg beaten
- 4 tablespoons bread crumbs
- 2 tablespoons grated Parmesan
- 8 lasagna noodles broken apart and then cooked according to package directions
- 28 ounces diced tomatoes undrained
- 2 cups beef stock
- 15 ounces tomato sauce
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 teaspoon minced garlic
- ¾ cup sliced mushrooms
- 2 teaspoons dried oregano
- 1 teaspoon basil
- ½ teaspoon black pepper or red pepper flakes
- ¼-½ cup grated parmesan
- ¼ cup heavy cream
- Salt to taste
- Ricotta for topping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with foil for less clean up. In a medium bowl, combine the egg, bread crumbs, Italian sausage, and Parmesan cheese.
- Shape into one inch meatballs and place on the jelly roll pan. Bake for 10-15 minutes, until cooked through.
- While the meatballs are cooking, cook the noodles to al dente if you have not already. Drain and set aside.
- Begin to heat olive oil in a large dutch oven over medium-high heat.
- Add onions and garlic. Saute six minutes, until just translucent.
- Add mushrooms and cook an additional two minutes, until softened.
- Stir in tomato sauce, oregano, and pepper. Allow to simmer for 5 minutes.
- Add diced tomatoes, beef stock, parmesan cheese, meatballs, and salt, if necessary.
- Simmer an additional 15 minutes. Finally, stir in cooked noodles and heavy cream. Cook until heated through. Serve with a dollop of ricotta on top.
Notes
Feel free to skip making your own meatballs and use pre made, frozen meatballs.
Depending on if your tomato produces are salt free or not, you will need to add additional salt to bring out all the flavors. Be sure to taste test!