Makes: 8-10 SERVINGS
12 uncooked lasagna noodles (I like Explore Cuisine lentil lasagna noodles)
¼ c. olive oil
1 yellow onion, diced
8 cloves garlic, minced
2 teaspoon oregano
3 teaspoon thyme
4 teaspoon Italian seasoning
1 lb grass fed ground beef or bison
1 lb pastured pork sausage, casing removed
2 teaspoon salt
¾ teaspoon black pepper
1 bunch kale, minced
1 14.5 ounce can whole tomatoes (I like San Marzano) or one jar pasta sauce (I like Rao’s Homemade)
6 c. bone broth
1 tablespoon parsley, chopped (plus more for serving)
Optional: ½ c. cashew cream or Forager cashew yogurt to make the soup “creamy”
Bring a large pot of water to boil. Break the lasagna noodles into smaller, random pieces, cook about one minute less than the package recommends, remove from heat when they become almost tender, then drain and set aside.
In a large cast iron pot heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for about 2 minutes, or until the onions are soft and translucent.
Increase the heat to medium-high and add the ground beef, sausage, salt, and pepper. Saute until the meat is fully cooked, breaking it into small bits as it cooks.
Drain off the grease.
Add the tomatoes and their juices, crushing them as they cook to allow them to incorporate into the dish.
Stir in the stock slowly, then add the parsley.
Bring soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Taste and adjust the salt and pepper as needed.
If using, add the cashew cream, and stir to combine.
Add the noodles, then simmer for 5 minutes to complete the dish.
Dish up soup and serve.Print