By: Sutton Rizzo
Ingredients:
· Spicy Italian Chicken/Pork Sausage
· Ground Beef
· A Yellow Onion
· Italian Seasoning
· Crushed Tomatoes
· Marinara Sauce
· Broth
· Baby Spinach
· Broken Lasagna Noodle
· Heavy Cream
· Mozzarella or Provolone Cheese (can use a mix)
· Fresh Parmesan
· Parsley or Basil
Step 1: Cook the meat
Set a large Dutch oven over medium-high heat. Add the Italian sausage, ground beef, onion, and Italian seasoning. Cook, break up the meat, until browned and the onions are soft, 6-8 minutes. The sausage/beef fat is usually enough; no extra oil is needed. Spoon off a little fat if there is a lot.
Step 2: Add the tomatoes and broth
Stir in the crushed tomatoes, marinara, broth, and two cups of water. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.
Step 3: Cook the pasta
Stir the spinach and dry the noodles. Cook, stirring often so the pasta does not get clump, until just al-denote, 8-10 minutes. Add a splash of water if the soup gets too thick.
Step 4: Finish the soup
Turn the heat to low. Stir in the cream, then the mozzarella, provolone, and Parmesan until melted and creamy. Add fresh basil or parsley.
Serving:
Ladle into warm bowls. Top the extra Parmesan and more herbs, Serve right away with garlicky bread and a simple green salad.
