Cooking with Sara G.

Sopa de fideo & flautas.

Ran to Sam's Club and Zelli Pasta in Springdale, AR to get what I needed to make Lasagna Soup. And of course we are using some of my very favorite ingredients that I use daily including Graza Olive Oils and Knorr Caldo de Pollo.

Here is my recipe. You can use my Sam’s Club affiliate link to get what you need. Don’t have a Sam’s Club close by? No worries, I’ve also added my Walmart affiliate link where you can get what you need to make this soup.

Get your ingredients from Sam’s Club by using my affiliate link here: https://samsclub.co/49HUITp

Or my Walmart affiliate link: https://walmrt.us/4tnD9iJ

Lasagna Soup Recipe
1 yellow onion
4 garlic gloves, minced
1lb ground beef
1lb Italian sausage
2 14oz cans diced tomato
1 15oz can tomato sauce
1 tbsp tomato paste
3-4 tbsp knorrs chicken bouillon + 8 cups of water OR 8 cups chicken broth
Italian seasoning
Black pepper
Salt
2 sprigs basil
2 sprigs oregano
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
1/2 box mafalde corte pasta or 1 box broken lasagna noodles
Ricotta & grated parm mixed together for topping.
Parmesan cheese rind (optional)
Olive oil

-Drizzle olive oil in a pot or Dutch oven over medium low heat.
-Add onion, sweat for 2 minutes, salt, sweat for 2 more minutes then add garlic. Sauté for 3 minutes.
-Add meat, turn heat up to medium and cook until done. Season meat with salt, pepper, and Italian seasoning. Drain grease.
-Add tomato paste, diced tomatoes, tomato sauce, and Knorr + water OR chicken broth.
-Add more seasonings.
-Add fresh herbs and Parmesan rind (optional)
-Bring soup up to a boil, then drop to a low simmer for a minimum of 1 hour, or longer (I simmered mine for about 3 hours).
-Bring back up to a boil. Add noodles and boil until noodles are done.
-Serve with garlic bread on the side and ricotta on top.

The last few months have been a whirlwind. Between my catering business, cooking for a charity a couple days a week, being a chef for a major concert venue, collabing with businesses and brands, and everything else I have my hands in, it’s been busyyyy around here. I am so thankful and blessed to be staying as busy as I have. I have a few MAJOR things I’m working on and can’t post yet, but there will be more posts coming soon. And I’ll be traveling as a chef later this year and into next year. I’m already booked and locked in for events in other states. Stay tuned…