Lasagna Soup
1/4 c. + 2 T. The Tasteful Olive Tuscan Herb infused olive oil, divided
1 yellow onion, chopped
1/2 c. celery, chopped (about 2 sticks)
1/2 c. carrots, chopped (about 1 large carrot)
1/2 lb. ground beef, bison, or chicken
1/2 lb. Italian sausage (or more ground meat)
Salt, to taste
Pepper, to taste
1/2 t. dried basil
1/2 t. crushed red pepper flakes
1/2 t. dried oregano
1/2 c. white wine
2 T. tomato paste
6 cups chicken or vegetable broth
28 oz. can crushed tomatoes
1 T. The Tasteful Olive Traditional dark balsamic vinegar (plus more for serving, if desired)
1/2 c. half and half or heavy cream
1 c. ricotta
1/2 c. grated Parmesan
1/2 lb. small pasta of your choice or lasagna noodles, broken into pieces
Drizzle of The Tasteful Olive Traditional dark balsamic vinegar
In a soup pot, heat 1/4 c. of the olive oil and add the onion, celery and carrots. Cook until soft, about 5-7 minutes. Add the meats and cook until browned, then add salt, pepper, and spices to taste. Add the wine and let it cook out. Add the tomato paste, broth, crushed tomatoes, and balsamic vinegar, and let it cook on low until thickened for about 30 minutes. Add the cream. While the soup simmers, cook the pasta according to package instructions and drain. Set aside. Mix together the ricotta, parmesan, and remaining 2 T. olive oil. Add the cooked pasta to the soup. Ladle the soup into bowls and serve with a spoonful of the ricotta blend and a drizzle of Traditional balsamic vinegar, if desired.
