Lasagna soup : cooking over the fire in the winter

In a large Dutch oven over medium high heat, add olive oil, sauté onion and mushrooms.

Move to the side and add your meat. Sauté until brown.

Add garlic and cook for a few minutes.

Add wine, beef broth, crushed tomatoes, and tomato sauce.

Add your spices and cook for about 10 minutes, adding bone broth as needed.

Add par cooked lasagna noodles.

Stir in heavy cream, add ricotta, mozzarella, and Parmesan cheese, stirring until melted.

Garnish individual servings with desired amount of cheese and fresh parsley flakes.

Equipment Needed

Allergens