Lasagna Soup

• 2 Tb extra virgin olive oil

• 1/2 pound lean ground beef 90/10

• 1/2 pound Italian sausage

• 4 cloves garlic, minced

• 1 large onion, diced

• 2 (15-ounce) cans crushed tomatoes

• 1 (15-ounce) can petite diced tomatoes

• 6 cups beef broth

• 1.5 t Italian seasoning

• 2 Tb fresh minced basil

• salt and pepper, to taste

• 1 1/2 cups uncooked campanelle pasta

• 1 1/4 cups (5 oz) shredded mozzarella cheese

• 1/2 cup (2 oz) finely shredded parmesan cheese

• 8 oz whole milk ricotta cheese

• 2 Tb chopped fresh parsley, plus more for garnish

Heat one tablespoon olive oil in a large pot over medium high heat. Once hot, crumble beef and sausage into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat and set beef aside.

Heat remaining olive oil in pot, add chopped onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

Add in beef broth, diced tomatoes, crushed tomatoes, Italian seasoning, basil, meat and season with salt and pepper to taste.

Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare noodles according to directions listed on package.

In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired. The next day the pasta may absorb a lot of the broth- that’s normal just add some more beef broth to the soup before you serve that day.

Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).