Nanna's Lasagna Soup

Servings: 4 |Preparation: 40 Mins

Always good, a bit of home in a bowl

Ingredients:

• 1 package (26 oz.) Rosina Homestyle Meatballs

• 1 package (19 oz.) Celentano 4 Cheese Ravioli

• 2 tablespoons of olive oil

• ½ small yellow onion, chopped

• 2 garlic cloves, minced

• 4 cups of chicken broth

• 1 can (14.5 oz.) diced tomatoes

• 2 tablespoons tomato paste

• 1 cup whole-milk ricotta

• ½ cup shredded mozzarella

• 6 fresh basil leaves, chopped

• salt and black pepper, to taste

Cooking Directions:

Heat some olive oil in a large saucepan over medium heat. Toss in the onion and cook until it turns translucent, about 4 minutes. Add the garlic and cook for another 2 minutes until it softens. Pour in the chicken broth, canned tomatoes with their juices, and tomato paste. Turn up the heat to medium-high and bring everything to a boil. Then, lower the heat and let it simmer until the broth thickens, for around 15 minutes. Season with salt and pepper to your taste. Add the meatballs and cook until they’re heated through, for about 15 minutes.

Meanwhile, bring a big pot of water to a boil and cook the ravioli following the package instructions. Drain and set aside.

In a small bowl, mix together the ricotta, mozzarella, and the remaining 3 tablespoons of Parmesan cheese. Stir in the basil and season with salt and pepper to taste.

To serve, place some ravioli at the bottom of each soup bowl, ladle the soup over, and top it off with a generous dollop of the ricotta mixture.

Serve right away and enjoy!