Cheesy Garlic Bread Lasagna Soup

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 2 cups lasagnette or Mafalda corta pasta

• 2 tbsp. extra virgin olive oil

• 1/4 onion, chopped

• 1/3 lb. ground beef, pork & veal mixture

• 4 garlic cloves, minced

• 1 tbsp. tomato paste

• 14 oz. crushed tomatoes

• 4 cups vegetable stock

• 1/4 cup heavy cream

• 8 small garlic bread crostini

• 8 oz. mozzarella, shredded

• 1 tbsp. chopped Italian parsley, for garnish

• Salt & pepper to taste

Directions:

1. Heat the olive oil in a heavy-bottomed pot over medium-low heat and sauté the onion until soft and translucent, about 3-4 minutes.

2. Add the ground beef mixture and crumble with a wooden spoon. Sauté until fully cooked.

3. Add the minced garlic, salt and pepper to taste. Sauté for a further 1-2 minutes until fragrant.

4. Stir in the tomato paste and sauté for 1-2 minutes to bring the flavors together.

5. Stir in the crushed tomatoes and vegetable stock then add the lasagnette and let simmer until the pasta is fully cooked.

6. When the pasta is fully cooked, remove from heat and stir in the heavy cream. Add more salt to taste. For a more soup-like consistency, add more vegetable stock.

7. Add the lasagana soup to 4 oven-safe soup bowls. Place the garlic bread crostini over top of the soup and sprinkle with mozzarella cheese.

8. Broil in the oven on high for 1-2 minutes until the cheesy is fully melted and begins to bubble and turn golden brown.

9. Remove from oven and top with chopped parsley.