Empty My Fridge
Lasagna Soup, my All-Time Favorite Soup! | Chef Jean-Pierre
Ingredients
- Olive oil1 tbsp
- Onion · finely chopped1
- Sausage1 lb
- Celery · diced3 stalks
- Carrot · diced4
- Fennel · diced1
- Garlic · minced5 ½ tsp
- Rosemary · chopped1 tbsp
- Thyme · chopped1 tbsp
- Ham · diced4 oz
- Tomato · chopped2 cans
- Beef stock8 cups
- Chicken stock6 cups
- Basil · roughly chopped½ cups + 1
- Lasagna6 oz
- Ricotta cheese10 oz
- Parmesan cheese · grated3 oz
- Mozzarella cheese · grated3 oz
- Cream cheese4 oz
- Salt
- Black pepper
Instructions
- Heat the olive oil in a large pot, add the sausage and break it up as it cooks. When it starts to brown, add the onion and cook until light golden brown.
- Add the celery, carrots and fennel and sauté a few minutes until they begin to soften.
- Stir in the garlic, rosemary and thyme and cook a few more minutes until fragrant.
- Add the ham and tomatoes and mix well. Add 3/4 of the basil leaves and keep the rest for the end.
- Pour in the beef and chicken stock, bring to a boil, then reduce to a very low simmer.
- After 45 to 60 minutes, add the lasagna noodles and cook until tender but not mushy. Season with salt and pepper as you go.
- Near the end of cooking, combine the ricotta, parmesan, mozzarella and mascarpone in a bowl with 1 teaspoon of garlic, then form small balls to top the soup.
- Serve garnished with the basil chiffonade and a drizzle of olive oil.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoCarrotParmesan cheeseCeleryMozzarella cheese
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