Lasagna Soup

Found this one on Pinterest.

Lasagna Soup

2 Tbsp olive oil
1 lb ground round
1/2 lb sausage
Salt and pepper to taste
1 onion, diced
3 tsp minced garlic
32-oz carton chicken broth
28-oz can crushed tomatoes
2 Tbsp tomato paste
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp sugar
1 Tbsp dried parsley flakes
8-oz lasagnette pasta, cooked al dente according to package directions
8 oz ricotta cheese
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese

Heat oil in a large pot over medium-high heat.  Brown and crumble the ground round, sausage, salt and pepper, onions and garlic until the meat is completely cooked and well browned.  Drain fat.  Add the broth, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel, thyme, sugar and parsley.  Stir to combine, bring to a gentle boil, reduce heat and cover.  Simmer for about 20 minutes.

Meanwhile, combine the ricotta, mozzarella and parmesan and set aside.  Cook the pasta, drain and keep warm.

To serve, ladle the soup into bowls and dollop a large scoop of the cheese mixture on top.  Stir into the soup to melt the cheese while eating.  I did it this way, but if I ever make this again (doubtful!) I would run the soup bowl under the broiler for a minute or two.

This was just OK, as far as I'm concerned.  The cheese was gloppy and cold and didn't melt at all.  Not impressed.  John, on the other hand, loved it....but he didn't put any cheese in his!