Hearty Lasagna Soup

By Barefeet In The Kitchen

Ingredients

1 pound hot sausage ((Italian sausage may be used as well))
1 pound ground beef
2 small onions, chopped into ½" pieces, about 2 cups worth
4 cloves garlic, minced
2 tablespoon Italian seasoning
½ - 1 teaspoon crushed red pepper flakes
6 ounces tomato paste
(2) 14.5 ounces cans diced tomatoes, with garlic ((fire-roasted tomatoes are great, if you can find them))
8 cups chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6-8 ounces mafalda pasta, or an alternate curly pasta
8 ounces ricotta cheese, about 1 cup
2 ounces Parmesan cheese, about ½ cup
2 ounces freshly shredded Mozzarella, about ½ cup

Prep Time10mins
Cook Time45mins
Servings10

Instructions

In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.

Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.

Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.

Scoop the soup into bowls and top with a generous scoop of the cheese mixture.