Lasagna Soup

Combined from three handwritten cards. Meat amounts are written as 1/2 each without units. Onion quantity and the method for using the cheeses are not specified.

Ingredients

Onion (quantity not specified) 6-8 cloves garlic 1/2 Italian sausage (unit not specified on card) 1/2 hamburger meat (unit not specified on card) 2 teaspoons Tony Chachere's seasoning (handwritten as Tony Sachery) 2 teaspoons ground basil 1 teaspoon oregano 1 teaspoon parsley 1 teaspoon Italian seasoning 1/2 teaspoon red pepper 2 tablespoons tomato paste 4-6 cups chicken broth 24 oz marinara sauce 1/2 lb lasagna noodles, broken up 1/2 cup heavy cream 1 handful fresh basil 1 cup ricotta cheese 1 cup mozzarella cheese Fresh parsley, for finishing Salt and pepper (amounts not specified)

Instructions

1. The first card lists onion, garlic, Italian sausage and hamburger meat, followed by "when done add" the seasonings. Initial cooking details are not written; cook the meat through with the onion and garlic before proceeding. 2. Add Tony Chachere's seasoning, ground basil, oregano, parsley, Italian seasoning and red pepper. 3. Add tomato paste, chicken broth, marinara sauce and broken lasagna noodles. 4. Bring to a boil, then simmer about 10 minutes, until noodles are al dente. 5. Add heavy cream and a handful of fresh basil. 6. The last card lists ricotta and mozzarella and says to finish with fresh parsley, salt and pepper; it does not specify whether the cheeses are stirred into the soup or added to individual servings.