Spicy Vodka Lasagna Soup

What you'll need:

• 1lb 90/10 ground beef

• 1/2 lb spicy italian sausage ( or mild)

• 7-8 garlic cloves ( minced)

• 1 large yellow onion ( chopped)

• about 2 handfuls of spinach (chopped)

• 3 tbsp tomato paste

• 1 tsp of Calabrian chilies (or more, depending on how spicy you like it) (optional)

• about 1/2 cup of red wine ( I used a Cabernet Sauvignon)

• 6-7 cups beef broth (depends on how soupy you want it)

• 1 tsp of Better than bouillon Italian Herb or the beef base (optional)

• 24 oz Carbone's Spicy Vodka Sauce

• about 10 oz of lasagna noodles ( broken into bite sized pieces) or Lasagnette ricee ( if you can find it)

• 1/2 cup heavy cream

• 1/2 cup of shredded mozzarella

• 1/3 cup freshly grated parmesan

• fresh basil ( as much or as little as you like)

• Avocado oil

Seasonings I used: (measure with your heart )

• garlic powder, onion powder, italian seasoning, cajun seasoning, salt, and pepper

For the ricotta mixture:

• 1 cup ricotta

• 1/2 shredded mozzarella

• 1/2 freshly grated parmesan cheese.

• a pinch of nutmeg

• 5-6 basil leaves (chopped)

• salt + pepper to taste

• 1-2 tsp of lemon zest

Directions:

1. Add a drizzle of oil to your dutch oven ( or any heavy- bottomed pot) over medium-high heat. Once the oil is hot , add in your ground beef and italian sausage and season with salt . I like shape the meat into little medallions and sear them on both sides until it gets a nice sear. Chop up the meat and cook until fully browned, then remove and set aside.

   1. Tip: work in batches so you don't overcrowd the pot.This step is totally optional but really enhances the flavor of the soup.

2. Use a paper towel to carefully blot out the grease. Then add 1.5 tbsp of oil once heated add the onions and calabrian chilies and the seasonings listed above . Sauté for 4-5 minutes until softened. Add in the garlic and cook until fragrant ( about 30 seconds to 1 minute)

3. Stir in the tomato paste and let it cook for 2-3 minutes. Return meat back to the pot and mix until everything is well combined.

4. Pour in the red wine to deglaze, scraping up all the brown bits from the bottom and let it reduce ( about 3 minutes)

5. Add the beef broth , better than bouillon italian herb base, spicy vodka sauce and a bit more of the seasonings listed above. Stir well and bring to a simmer.

6. Add in your broken lasgana noodles and let the soup cook uncovered for about 10-12 minutes or until noodles are al dente.

7. While the noodles cook, combine your ricotta , parmesan, mozzarella, lemon zest , nutmeg, basil, salt and pepper, and mix until well combined and set aside.

8. Once noodles are al dente, stir in heavy cream, mozzarella and freshly grated parm. Let the soup simmer for another 5 minutes. Taste and adjust seasonings if necessary.

9. Stir in fresh basil and spinach and let the spinach wilt slighlty before serving.

10. Laddle the soup into bowls, top with a generous scoop of the ricotta mixture, sprinkle with extra parmesan and fresh basil & ENJOY!