Lasagna Soup with Burrata

In a Dutch oven, or other large heavy-bottomed pot, brown the sausage with a little bit of olive oil over medium heat, breaking it up as it cooks. When the sausage is nearly cooked through, add the diced onion to the pot and stir occasionally until the sausage is cooked through and the onions are translucent. 

Create a well in the center of the pot and add the tomato paste. Stir and cook the tomato paste until it turns a deeper shade of red, then stir the tomato paste into the sausage and onions. Then stir in the minced garlic and cook for another 30 seconds or so. 

Now, add the two cans of diced tomatoes and their juices. Then add the 4 cups of beef bone broth. Add the 2 teaspoons of dried oregano and the parmesan rind. 

Stir everything together and increase the heat to bring it up to a boil. Once boiling, add the broken lasagna noodles. Cover and reduce the heat to a low boil and cook the noodles for about 8-9 minutes, until the noodles are tender and lightly al dente.

Cut the heat, fish out and discard the parmesan rind. Taste for seasoning, add kosher salt and pepper to taste. Then stir the chopped Italian parsley into the soup. We are ready to serve! 

Ladle into bowls and then split one burrata ball in half. Split each half in half again and lay the two-quarters of the burrata on top of each serving. Sprinkle with more chopped parsley and fresh cracked black pepper.