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Lasagna Soup

lasagna soup in a dutch oven with a ladle inside. 

 

Oh my, doesn't that look delicious?

 

This recipe comes from  Jo Cooks 

I haven't made it yet. 

 

 

Ingredients

  • 1 pound ground pork
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 large onion chopped
  • 6 cloves minced garlic
  • 2 teaspoons dried oregano
  • 1 tablespoon dried basil1 teaspoon hot sauce
  • 3 tablespoons tomato paste
  • 28 ounces diced tomatoes (1 can) or diced fire-roasted tomatoes
  • 2 bay leaves
  • 8 cups chicken broth (low sodium) or water
  • 8 ounces mafalda pasta
  • 1 cup mozzarella shredded, or grated Parmesan cheese
  • 1 tablespoon parsley chopped
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    Instructions

    Cook Pork: Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat. Add salt and pepper over the meat, and season as you go. Next, add the chopped onions and continue cooking until the onion is translucent and soft about 5 minutes.  Add Ingredients: Add the garlic, oregano, and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce, and tomato paste until the tomato paste turns brownish. Add the can of diced tomatoes, bay leaves,  and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.  Add Noodles: Add the Mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.  Serve: To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley. Alternatively, you can top the soup with mozzarella cheese and place it under the broiler for a couple minutes until the cheese melts and starts to brown a bit.  Here's another lasagna soup recipe to consider. 

    The Original Lasagna Soup Recipe

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