Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Bone Broth

Yield:

2 lbs bones 

1 onion, quartered

1 leek, quartered

3 carrots, cut into large pieces

3 celery stalks, cut into large pieces

optional: vegetable scraps

4L cold water

2 tbsp apple cider vinegar

1 tsp salt

1 tsp whole black pepper

3 bay leaves

1 bunch parsley

2 cloves garlic

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Rinse the bones under water. Pat dry and place on prepared baking sheet. Roast for 30 to 60 minutes, until bones are well-browned and fragrant.

3. Drain off the fat and place bones in a large stock pot.

4. Add chopped vegetables and any vegetable scraps.

5. Add cold water and bring to a boil.

6. Add vinegar, salt, pepper, and bay leaves.

7. Reduce heat to medium-low, and simmer for 8 to 24 hours. Throughout the cooking process, skim off any foam, and add water as needed.

8. In the last 30 minutes of cooking, add parsley and garlic.

9. Remove from heat and strain through a fine mesh sieve.

10. When cool enough, store in glass jars in the refrigerator for up to 5 days, or in the freezer.


http://nourishedkitchen.com/beef-stock-recipe/
https://wellnessmama.com/5888/bone-broth/