Italian Pasta Bowl (Print Version)
# Ingredients:
01 -
½ pound ground beef
02 -
½ pound mild Italian sausage
03 -
1 yellow onion, chopped
04 -
3 garlic cloves, finely chopped
05 -
4 tablespoons tomato paste
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried basil
08 -
1 teaspoon sugar
09 -
1 teaspoon hot sauce (you can skip it but it adds nice flavor)
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
1 pinch red pepper flakes
13 -
5 cups chicken broth
14 -
14.5 oz. crushed tomatoes
15 -
14.5 oz. diced tomatoes with juice
16 -
1 bay leaf
17 -
6 lasagna noodles
18 -
½ cup freshly grated Parmesan cheese
19 -
1 cup Mozzarella cheese, grated from block
20 -
8 oz. Ricotta cheese
21 -
Fresh parsley, chopped
# Instructions:
01 -
Heat a 4-quart soup pot to medium-high and brown the ground beef and sausage, breaking them into crumbles. Toss in onions when meat is halfway done and cook until soft, about 5 minutes. Get rid of extra fat, then add garlic and cook one more minute.
02 -
Mix in tomato paste, oregano, basil, sugar, hot sauce, salt, pepper, and red pepper flakes until everything's nicely combined.
03 -
Add the chicken broth and use your silicone spatula to scrape all the tasty bits from the bottom and sides of the pot.
04 -
Stir in crushed tomatoes, diced tomatoes, and bay leaf. Let it come to a boil, then turn down to a gentle simmer.
05 -
Meanwhile, boil the lasagna noodles in salted water following the package directions. Drain them, cut into smaller pieces, and add to your soup.
06 -
Take out the bay leaf and ladle soup into bowls. Top with Parmesan, Mozzarella, Ricotta, and some fresh parsley.
# Notes:
01 -
You can swap chicken broth for beef broth if you want, or even mix both together.
02 -
This soup works great with other pasta shapes too - bowtie pasta makes a nice switch.
03 -
Want it creamier? Just add up to ½ cup of cream when you put in the tomatoes.
04 -
It's better to cook the noodles on their own, especially if you plan to freeze leftover soup.
05 -
Slow cooker option: After cooking the meat mixture, dump it and all other ingredients (except noodles and toppings) in a slow cooker. Cook on low 7-8 hours or high 3-4 hours. Toss in cooked noodles right before serving.