Description
It’s fall and it’s time for soup and lasagna! You can combine the two into one delicious recipe!
Ingredients
- 1 teaspoon olive oil
- 1 pound hot Italian sausage
- 1 pound mild Italian sausage
- 2 sweet onions, chopped
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1 (6 ounce) can tomato paste
- 1 (48 ounce) can beef broth
- 1 (14.5 ounce) can diced tomatoes with basil
- 1 (14.5 ounce) can crushed tomatoes with basil
- ½ cup sweet wine (Optional)
- 2 sprigs fresh basil, or to taste
- salt and ground black pepper to taste
- 1 (8 ounce) container ricotta cheese, or more to taste
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, or more to taste
- 1 (16 ounce) package farfalle (bow tie) pasta
Instructions
- Heat olive oil in a large pot over medium heat. Cook hot and mild sausage
- stirring to break up into pieces
- until browned
- about 5 minutes. Add onions; cook and stir until translucent
- about 5 minutes. Stir in garlic
- oregano
- and red pepper flakes; cook until fragrant
- about 2 minutes.
- Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth
- diced tomatoes
- crushed tomatoes
- and wine. Stir in basil sprigs
- salt
- and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine
- at least 30 minutes.
- Mix ricotta cheese
- mozzarella cheese
- and Parmesan cheese together in a bowl; season with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Drain.
- Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.
Prep Time: 15 mins
Cook Time: 1 hr 4 mins
Total Time: 1 hr 19 mins
Servings: 10