#SoupSZN: Lasagna Soup
with Hunt’s Tomatoes!
Measurements (serves 6):
1 large yellow onion, diced
5 cloves of garlic, minced
1 lb Italian sausage
½ can Hunt’s Tomato Paste
½ teaspoons dried parsley
½ teaspoon dried oregano leaves
1 teaspoons dried basil
½ teaspoon red pepper flakes
½ 24 ounce Hunt’s Crushed Tomatoes
½ can of Hunt’s Fire Roasted Tomatoes
8-10 cups beef broth
Mafaldine pasta
½ cup heavy cream
salt and freshly ground black pepper, to taste
Ricotta TOPPING
Zest of 1 lemon
Fresh basil, thinly sliced
10 ounces ricotta cheese
1 cup shredded mozzarella cheese
½ cup freshly grated parmesan cheese
Black olives for topping (to make the eyes!)
Step 1
Dice onion & to a dutch oven with some oil over medium heat and cook until translucent, about 5 minutes
Step 2
Add garlic, cook until fragrant
Step 3
Add Italian sausage and break up into pieces
Cook until meat starts to brown
Step 4
Add Hunt’s Tomato Paste and cook down for a few minutes to release the flavors
Step 5
Add dried parsley, dried oregano, dried basil, and red pepper flakes
Step 6
Add Hunt’s Crushed Tomatoes, Hunt’s Fire Roasted Tomatoes, and beef broth
Simmer partially covered for about 20 minutes
Step 7
Add your favorite lasagna pasta, we used Mafaldine, and cook according to package
Step 8
While the pasta cooks, mix together ricotta, fresh basil, mozzarella, Parmesan, salt, pepper, and the zest of one lemon
Step 9
Pour in heavy cream to your soup and stir
Step 10
Serve in a bowl with two scoops of ricotta mixture and two black olives to make little eyeballs!
