- 1 pound ground (bulk) Italian sausage
- 1/2 pound ground beef
- 1 1/2 tablespoons Italian seasoning, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken stock (unsalted)
- 1 bag spinach
- 1 box regular lasagna noodles broken into bite size bits (not no-boil)
- 1/2 cup freshly grated parmesan
- 2 cups shredded whole milk mozzarella (I use Kraft)
- Optional topping: whole milk ricotta and fresh basil
1.) In large soup pot over medium heat break up and brown sausage and ground beef with 1 T of Italian seasoning, salt, pepper and red pepper flakes.
2.) Once brown and crumbled, add onion and garlic and stir occasionally 5-7 minutes until softened.
3.) Add tomato paste and mix well with meat mixture, let caramelize a bit for 3-4 minutes.
4.) Add tomato sauce, crushed tomatoes, and chicken stock. Bring to a simmer, continue to cook over low heat for 30 minutes.
5.) Bring a large pot of salted water to boil and cook lasagna noodles by package instructions. Drain well and toss with a little extra virgin olive oil to keep noodles from sticking.
6.) If spinach is large or has stems, de-stem and tear smaller, then add to soup and wilt in, about 3-5 minutes.
7.) Add parmesan until melted then mozzarella and stir constantly until well incorporated.
8.) Add desired amount of noodles to bowls and ladle soup over top.
9.) Optional: top with a dollop of ricotta and shredded basil and serve with garlic toast.
Store soup and noodles separately for leftovers, also freezes well. Serves 12
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