Blog

By Elizabeth Rico, Arizona Farm Bureau Outreach Manager

I make this ‘Warm Your Soul Lasagna Soup’ often, as it’s got ingredients we typically have on hand and it’s hearty and quick to make.

I have no enthralling story behind the recipe except that I’m a lover of soup all year round. It can be 110 outside and I’ll still crave soup. This one is quick and delicious and always makes you feel full and happy. When making meals for friends or family who are sick or need a “pick me up” this is one of my staples!

I’m hoping you’ll enjoy it too as it’s delicious!

• Serves 6
• Prep time: 10 minutes
• Cook time: 30 minutes

Ingredients:

• 1 lb. Italian sausage (hot or mild works best)
• 1lb lean ground beef
• 1 medium onion, chopped
• 4-6 cloves of garlic, minced
• 1 28oz can of crushed tomatoes
• ½ can of tomato paste (3oz total)
• 6 cups beef broth
• 1 cup of water
• ½ tsp Italian seasoning
• 16 oz Mafalda noodles (may substitute lasagna noodles broken up)
• Salt and pepper to taste
• Optional: Fresh basil (2-3 torn leaves)
• Toppings: grated parmesan cheese, shredded mozzarella cheese, ricotta cheese (use any/all/none)

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 is 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)

Special Notes:

• Serves 6 if portions are reasonable (e.g., if served with garlic bread or a salad). If you’re feeding very hungry, 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.