Ingredients:
2 Tablespoons Olive Oil
1 Pound Italian Sausage
1 Pound Ground Beef
1 Yellow Onion, Chopped
4 Garlic Cloves, Minced
28 Ounces Crushed Tomatoes
4 Cups Chicken Broth
1 Tablespoon Dried Basil
1/2 Teaspoon Oregano
Salt and Pepper to taste
Pinch of Red pepper Flakes
8-10 Ounces Mini Lasagna Noodles
Cheesy Goodness
1/3 Cup Heavy Whipping Cream
1/3 Cup Mozzarella
1 Cup Ricotta
1/3 Cup Parmesan
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
Instructions:
Begin by adding Olive Oil, Italian Sausage, and Ground Beef to a pan over medium heat and cook through; drain the grease.
Add chopped Onion to the pan and cook until it becomes soft and translucent.
Add in minced Garlic and cook for a couple of minutes.
TIP: I love when the mixture gets crispy and brown on the sides, because adding the broth gets all that flavor off the sides and intensifies the flavors ten-fold.
Then add your Crushed Tomatoes and Chicken Broth.
In a bowl, add your Cream, Mozzarella, Ricotta, Parmesan, Garlic Powder, Salt, and Pepper. Mix to combine.
Add Dried Basil, Oregano, Red Pepper Flakes, and more Salt and Pepper to taste. Cover.
After your soup has simmered for about 10-15 minutes, add in your broken Lasagna Noodles. Stir and cover. Cook for another 10-15 minutes or until all your noodles have softened.
To serve, ladle soup into bowls and dollop your cheese mixture on top! Mix the cheesy goodness in for ultimate flavor!! Enjoy :)
