MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lasagna Soup
Categories: Vegetables, Pork, Chilies, Herbs, Pasta
Yield: 6 servings

3 tb Extra-virgin olive oil
1 lg Yellow onion; chopped
2 tb Minced garlic
1/2 lb Ground beef
1/2 lb Bulk sweet Italian sausage
1 ts Dried oregano
1/2 ts Ground nutmeg
1/4 ts Crushed red pepper; more to
- taste
Salt & fresh ground pepper
3 tb Tomato paste
6 c Chicken broth
24 oz Jar marinara sauce
8 oz Dried lasagna noodles;
- broken crosswise in 1"
- pieces
1 1/2 c (12 oz) whole-milk ricotta
1/3 c Grated Parmesan
1/4 c Heavy cream
1/2 c Fresh basil leaves; torn,
- more for serving

In a large Dutch oven or other heavy-bottomed pot, heat
the olive oil over medium. Add the onion and cook,
stirring occasionally, until translucent but not
browned, 4 to 6 minutes. Add the garlic and stir for 30
seconds to 1 minute, until fragrant.

Add the beef, sausage, oregano, nutmeg, crushed red
pepper, 1 1/2 teaspoons salt and 1/2 teaspoon black
pepper. Cook, breaking up the meat with a spoon, until
starting to brown, 3 to 5 minutes. Add the tomato paste
and cook for 1 minute, stirring often.

Add the chicken broth and marinara sauce and bring to a
boil over medium-high heat. Stir in the lasagna noodles,
reduce the heat to medium-low and simmer, uncovered, for
15 to 20 minutes, stirring occasionally, until the
noodles are tender and the broth has reduced slightly.

While the soup simmers, combine the ricotta and Parmesan
in a medium bowl. Add 1/4 teaspoon salt and a few grinds
of black pepper and mix well; set aside.

Off the heat, stir the cream and basil into the soup,
then taste and add more salt and crushed red pepper, if
desired.

Serve the soup in shallow bowls, topped with a large
dollop of the ricotta mixture and a few torn basil
leaves.

By: Lidey Heuck

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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