Yields: ~6 servings

Cook Time: ~40 minutes

The cold season is almost over, spring almost upon us, but it’s not too late to try this delicious lasagna soup! Angela, Blackstone’s of Beacon Hill store manager, swears by this recipe for its delicious flavor and minimal clean up. 

Angela is always on the go, and she’d be the first to tell you that she doesn’t love to cook. Most recipes are time-consuming and messy, and not everybody has the time to whip up a complicated masterpiece each night. That’s why Angela loves this simple and delicious one-pot recipe that has all the things you love about lasagna with less of the clean up. This recipe is great for people who want delicious home-made food without all of the hassle. Enjoy this soup on a cozy night in, and consider pairing it with Pat’s Rosemary Bread. 

Tools You’ll Need

• A good kitchen knife, like a Japanese chef’s knife, santoku, nakiri, or utility knife, for chopping the vegetables
• A cutting board, for chopping the vegetables
• A large stock pot, for cooking the soup
• A slotted spoon, for removing the meat
• A wooden or silicone spoon, for browning the meat and stirring the soup
• A ladle, for serving

^{Curio Spice Co.’s Kampot & Salt features a blend of rare Kampot pepper and Maine sea salt that can be used in the place of salt and pepper in any recipe.}

Ingredients

• ½ pound ground Italian sausage
• ½ pound lean ground beef
• Salt and pepper, to taste
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 24 oz. marinara sauce (store bought or homemade)
• ¼ teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low sodium chicken or vegetable broth
• 9 lasagna noodles, broken into fourths
• 2 cups fresh spinach
• 10 oz. ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated parmesan cheese
• Fresh basil, chopped, for serving

Preparation

• Heat olive oil in a large stock pot over medium-high heat.
• Add ground beef and sausage, season with salt and pepper, and cook until browned.
• Using a slotted spoon, remove the meat from the pot and discard leftover grease. 
• In the same pot, heat olive oil over medium heat.
• Add diced onion and saute for 5 minutes, stirring occasionally.
• Add minced garlic and saute for another minute.
• Stir in tomato paste, marinara sauce, spices, and broth, then return the meat to the pot.
• Bring to a boil and add the broken up lasagna noodles.
• Reduce heat to medium-low and simmer, stirring occasionally, until the noodles are tender. 
• Meanwhile, combine the mozzarella, ricotta, and parmesan cheese in a small bowl. 
• Stir in the spinach once the noodles are tender, then serve topped with a scoop of the cheese mixture and garnished with basil. 

buon appetito!