Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate.
6-8dry lasagna noodles broken into bite-sized pieces
¼cupwarm heavy cream
Directions for meatballs
In a medium bowl combine 1 pound lean ground beef, 1/4 of a cup of Italian-style breadcrumbs, 1/4 of a cup of grated Romano cheese, 3 tablespoons of chopped fresh parsley, 1 teaspoon of dried basil, 1/2 of a teaspoon dried oregano, 1/4 of a teaspoon of garlic powder, a pinch of red pepper flakes, Kosher salt, fresh ground pepper to own taste, 2 tablespoons of evaporated milk and 1 lightly beaten egg.
Once the mixture is joined roll meat mixture into small meatballs, about a little less than 1 inch in size.
Place the meatballs on a metal baking sheet and cook in a 350-degree oven until lightly browned about 20-22 minutes.
Remove from the oven and place on a heat-resistant area till ready to use.
Directions for Soup
In a large Dutch Oven on medium heat add 2 tablespoons of olive oil, once heated add the Sweet Italian Sausage links, cook till lightly browned then remove and place on a clean cutting board to cool. Once cool slice into bite-size rounds.
In the same Dutch Oven add diced onion, finely diced green bell pepper, diced red bell pepper, finely diced celery, finely diced carrots and cook for about 5 minutes on medium heat before adding minced garlic to Dutch Oven, cook for another 2-3 minute till all veggies are softened.
Next add crushed tomatoes, diced tomatoes, vegetable stock, a splash of red table wine, 1/4 of a cup of chopped fresh basil, chopped oregano, a pinch of the red pepper flake, kosher salt, and fresh ground pepper to own taste. Bring the soup base to a good simmer before adding the reserved meatballs and bite-sized sausage rounds. Reduce the heat to a low setting after adding the meatballs and sausage, cook for about 20 minutes.
Once the soup has cooked on low for about 30 minutes, add the bite-sized lasagna noodles, and slowly add 1/4 of a cup of warm heavy cream, cook until the noodles are al dente.
Remove the Lasagna Soup from the heat source, ladle into bowls and top with Ramano cheese, Ricotta cheese, and fresh basil.
Serve with your favorite Italian bread or Garlic bread while still hot.