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Associa Family Cookbook Volume III | 111 1. Heat olive oil in a large pot over medium-high heat. Once hot, add diced onions and sauté for 5-7 minutes. 2. Add ground beef, Italian sausage, and garlic to the pot. Season with salt and pepper and cook, stirring occasionally, until browned. Drain fat. 3. Add tomato paste, marinara sauce, chicken broth, heavy cream, diced tomatoes, crushed tomatoes, basil, oregano, rosemary, and thyme. Stir and bring to a boil. 4. Add broken lasagna noodles to boiling pot. Stir occasionally and cook for approximately 10 minutes until noodles are al dente. 5. Stir in Parmesan and mozzarella cheese; the consistency should be cheesy and gooey. 6. Ladle soup into bowls and top with any extra shredded cheese and basil. directions D E M E T R I A M . • A S S O C I A K R A M E R - T R I A D M A N A G E M E N T G R O U P 2 Tbsp olive oil 1 large yellow onion, diced ½ lb ground beef ½ lb ground Italian sausage 3 cloves garlic, minced salt (to taste) black pepper (to taste) 2 Tbsp tomato paste 2 cups marinara sauce 3 cups low-sodium chicken broth ½ cup heavy cream 1 (14.5 oz) can petite diced tomatoes 1 (14.5 oz) can crushed tomatoes 1¾ tsp dried basil ¾ tsp dried oregano ½ tsp dried rosemary, crushed ½ tsp dried thyme 8 lasagna noodles, broken into small pieces ½ cup Parmesan cheese, finely shredded 1 cup mozzarella cheese, shredded 2 Tbsp fresh basil, chopped ingredients Lasagna Soup S E R V E S 6 SOUPS & SALADS

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