Lasagna Soup

Ingredients

• 1 lb 85% lean ground beef
• 0.5 lb hot Italian sausage
• 1 onion (medium, diced)
• 0.5 red bell pepper (diced)
• 6 cloves garlic (minced)
• 24 oz tomato sauce (1 can)
• 15 oz fire roasted tomatoes (1 can)
• 4 oz tomato paste (1 can)
• 5 cup chicken or beef broth
• 1 tsp beef bouillon base (such as Better Than Bouillon)
• 0.66 cup heavy cream
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp complete seasoning
• 1 tsp red pepper flakes (optional)
• 1 tsp cayenne pepper (optional)
• 1 tsp dried thyme
• 8 oz uncooked lasagna noodles (broken into pieces)
• salt and pepper (to taste)
• 2 tbsp olive oil
• 1 cup grated Parmesan cheese (divided)
• 0.75 cup shredded mozzarella cheese (divided)
• 0.33 cup fresh basil (chopped)
• 1.5 cup ricotta cheese (can substitute with cottage cheese)
• 3 oz Boursin garlic & herb cheese
• 0.5 cup shredded mozzarella cheese (for ricotta mixture)
• 0.5 cup grated Parmesan cheese (for ricotta mixture)
• fresh basil or parsley (for garnish (optional))
• 1 tsp garlic powder (for ricotta mixture)

Steps

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

2. 2

   Add the ground beef and Italian sausage to the pot. Cook, breaking the meat apart with a spoon, until browned and cooked through. Drain any excess grease if desired.

3. 3

   Add the diced onion and diced red bell pepper to the pot. Sauté for 4-5 minutes until the vegetables are softened.

4. 4

   Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.

5. 5

   Add the tomato sauce, fire roasted tomatoes, broth, and beef bouillon base. Stir well to combine.

6. 6

   Season the soup with 2 tsp garlic powder, 2 tsp onion powder, 2 tsp dried oregano, 2 tsp dried basil, 1 tsp complete seasoning, 1 tsp dried thyme, and the optional red pepper flakes and cayenne if using. Add salt and pepper to taste.

7. 7

   Bring the soup to a boil, then reduce heat to a simmer. Add the broken lasagna noodles and cook according to package directions (usually 10-12 minutes) until the noodles are al dente.

8. 8

   While the soup simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, Boursin cheese, 1/2 cup mozzarella, 1/2 cup Parmesan, 1 tsp garlic powder, and salt and pepper to taste. Mix until smooth and set aside.

9. 9

   Once the noodles are cooked, stir in the heavy cream, 1 cup of Parmesan cheese, 3/4 cup of mozzarella cheese, and 1/3 cup of chopped fresh basil. Stir until the cheeses are melted and the soup is creamy.

10. 10

    Serve the soup hot in bowls, topped with a large dollop of the prepared ricotta mixture and garnished with additional fresh basil or parsley if desired.

Notes

You can substitute cottage cheese for ricotta if preferred. For a less spicy soup, omit the red pepper flakes and cayenne pepper.

Nutrition per serving

• main
• soup
• dinner
• comfort food
• one-pot
• fall recipes
• winter