Lasagna Soup

Ingredients

• 2 Tablespoons olive oil
• 1 medium-sized yellow onion (diced (about 1 cup))
• 3 cloves garlic (minced (1 heaping Tablespoon))
• 1/2 lb sweet Italian sausage¹
• 1/2 lb 90% lean ground beef¹
• 5 1/2 cups low sodium chicken broth
• 14.5 oz crushed tomatoes
• 8 oz tomato sauce
• 4 Tablespoons tomato paste
• 1 Tablespoon granulated sugar
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt plus additional to taste (as needed)
• 3/4 teaspoon ground black pepper plus additional to taste (as needed)
• 1/4 teaspoon crushed red pepper (optional)
• 2 1/2 cups/5 oz dry Mafalda noodles²
• 2 cups chopped fresh spinach
• 1 cup shredded mozzarella cheese
• 8 oz whole milk ricotta cheese
• 1/3 cup grated parmesan (or parmesan romano) cheese
• 2 oz cream cheese (softened, optional)
• 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add onion and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).

3. 3

   Add Italian sausage and beef, crumbling while you cook, and cook until browned (I do not drain any grease).

4. 4

   Add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper, if using. Stir well.

5. 5

   Bring mixture to a boil, stirring occasionally, and add pasta. Cook for 10 minutes or until noodles are tender.

6. 6

   Reduce heat to a simmer and allow to simmer for 15 minutes (this is a good time to prepare your cheese topping).

7. 7

   Add spinach and cook until wilted. Serve soup, topped with a dollop of cheese mixture.

8. 8

   Stir together mozzarella, ricotta, parmesan, and cream cheese along with parsley. Dollop over soup before serving.