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Rachael Ray's Lasagna Soup

Rachael Ray
  • minutes
  • Serves 4

INGREDIENTS

Salt

8 oz

lasagna noodles with curly edges, broken into pieces

2 tbsp

olive oil

12 oz

ground beef (80% lean)

12 oz

sweet Italian sausages with fennel, casings removed, or bulk sausage

Pepper

1 tsp

(about 1/3 palmful) dried oregano, lightly crushed

1

small onion, finely chopped

4 cloves

garlic, finely chopped

1 qt

chicken stock

1 can

whole San Marzano tomatoes

2 cups

passata (uncooked tomato puree) or tomato puree

1

few leaves of fresh basil, torn

1 cup

fresh ricotta

1 cup

freshly grated Parmigiano-Reggiano

1/4

to 1/3 cup heavy cream, crème fraîche, or mascarpone cheese

Finely chopped fresh flat-leaf parsley, for serving