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Warm Your Soul Lasagna Soup
1. Add the ground beef and sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat,you can drain (Typically I don’t.) 2. Add the onion and garlic, and continue cooking for 4-5 minutes. 3. Stir in the crushed tomatoes, paste, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil. 4. Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot. 5. While the soup's cooking, prep your toppings. 6. Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want) Notes: • Serves 6 if portions are reasonable (e.g. if served with garlic bread or a salad). If you're feeding very hungry people, it's more like 4 portions. • I don't list quantities for the toppings because everyone's tastes vary. The toppings are optional but recommended. • This soup soaks up the broth quite fast, so it's best eaten immediately. Add more beef broth to leftovers if needed. • For best results top each individual bowl with cheeses, as it does not portion and store well and reheat evenly. Add additional cheese when reheating.

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