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Lasagna Soup with Garlic Knots<\/p>\n
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1 teaspoon extra virgin<\/p>\n
olive oil<\/p>\n
1 pound ground beef<\/p>\n
8 ounces ground Italian sausage<\/p>\n
5 garlic cloves, chopped<\/p>\n
1 small white onion, chopped<\/p>\n
1 tablespoon dried basil<\/p>\n
1 tablespoon dried oregano<\/p>\n
1 teaspoon dried marjoram<\/p>\n
2 (14.5-ounce) cans Italian-style diced tomatoes<\/p>\n
3 tablespoons tomato paste<\/p>\n
1 quart beef broth<\/p>\n
8 lasagna noodles, broken into small pieces<\/p>\n
8 ounces ricotta cheese<\/p>\n
4 ounces Parmesan cheese, grated, plus more for serving<\/p>\n
4 ounces mozzarella cheese, shredded<\/p>\n
Salt and ground black pepper to taste<\/p>\n
Chopped fresh parsley, for garnish<\/p>\n
For the Garlic Knots:<\/p>\n
2 teaspoons instant yeast<\/p>\n
\u00bd teaspoon sugar<\/p>\n
1 cup warm water (105\u2013110\u00b0F)<\/p>\n
2\u00bd cups all-purpose flour<\/p>\n
1 teaspoon iodized salt<\/p>\n
8 tablespoons (1 stick) unsalted butter, melted<\/p>\n
4\u20136 garlic cloves, minced<\/p>\n
1 bunch parsley, roughly chopped<\/p>\n
Grated Parmesan cheese, for sprinkling<\/p>\n
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Set the Instant Pot to saut\u00e9 and heat the olive oil. Add the beef and sausage and cook, stirring often, until browned, 8\u201310 minutes. Add the garlic and onion and cook until the onion is translucent, 3\u20134 minutes. Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well. Press \u201ccancel,\u201d close the lid, and set to sealing. Cook at high pressure for 20 minutes, then press \u201ccancel\u201d and release the pressure. In a medium bowl, combine the ricotta, Parmesan, and mozzarella and stir until blended. Open the Instant Pot and stir the soup. Give it a taste and season with salt and pepper as desired. Ladle the soup into serving bowls, top with a dollop of the ricotta mixture, and sprinkle with parsley and more Parmesan if desired. For the Garlic Knots: Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk. Set the bowl aside and allow the yeast to bloom, 1\u20132 minutes. Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed. If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 tablespoon at a time, until a ball is formed. Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1\u00bd times its original size, 50\u201360 minutes. Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet Place the dough on a lightly floured work surface. Cut the dough into 16 pieces of equal size and roll each piece into a long rope. Form each rope into a knot by making an upside-down U, crossing the \u201clegs,\u201d pulling one leg through the opening, and then tucking both underneath. Place the knots on the prepared baking sheet. In a small bowl, stir together the melted butter, garlic, and parsley. Brush each knot with the garlic butter. Bake for 20 minutes. When done baking and still warm, brush with any excess garlic butter and sprinkle with Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lasagna Soup with Garlic Knots 1 teaspoon extra virgin olive oil 1 pound ground beef 8 ounces ground Italian sausage 5 garlic cloves, chopped 1 small white onion, chopped 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon dried marjoram 2 (14.5-ounce) cans Italian-style diced tomatoes 3 tablespoons tomato paste 1 quart beef broth 8 lasagna noodles, broken into small pieces 8 ounces ricotta cheese 4 ounces Parmesan cheese, grated, plus more for serving 4 ounces mozzarella cheese,…<\/p>\n