All In One Pot LASAGNA SOUP

In a large pot or Dutch oven, add 1 pound of mild Italian sausage and 1 pound of ground beef.

Turn the burner on to medium-high heat and start browning the meat using a meat chopper.

Dice 1 yellow bell pepper into small chunks and add it to the meat mixture.

Peel and slice 1 large onion, then add it to the pot with the meat.

Smash and chop 3 cloves of garlic, or use 2 teaspoons of minced garlic, and add it to the mixture.

Continue browning the meat and softening the vegetables.

If there's excess grease, use paper towels to soak it up, leaving the flavor in the pot.

Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon Italian seasoning, 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 tablespoon parsley.

Stir in 2 cans of diced tomatoes (14 ounces each) with juice, 10 ounces of tomato soup, and 1 tablespoon of butter.

Add 1 tablespoon of white sugar to cut the acidity of the tomatoes and stir everything together.

Add 32 ounces of beef broth and bring the mixture to a boil over high heat.

Once boiling, add 16 ounces of uncooked Farkle pasta and stir to combine.

Reduce the heat to medium-high or medium, ensuring all pasta is submerged in the liquid, and cover the pot.

Let it simmer for about 12 to 15 minutes, stirring occasionally and checking the liquid level.

Once the pasta is cooked through and tender, prepare to garnish the soup.

Top the soup with mozzarella cheese, followed by a dollop of cottage cheese or ricotta cheese, and sprinkle with dried or fresh parsley.

Equipment Needed

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