Lasagna Soup

Ingredients

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

Steps

1. 1

   In a large pot or Dutch oven, heat the olive oil and a small amount of oil from the Calabrian peppers over medium heat.

2. 2

   Add the ground beef and ground hot Italian sausage to the pot. Cook, breaking it apart with a spoon, until browned (about 5-7 minutes).

3. 3

   Add the diced onion and sauté until softened, about 3-4 minutes. (Note: The instructions mention carrots, but they are not in the ingredient list; skip unless desired).

4. 4

   Add the minced garlic and cook for another 30 seconds until fragrant.

5. 5

   Add the tomato paste, stir until combined, and cook until it deepens in color. Stir in the Calabrian peppers.

6. 6

   Add the chicken or beef broth and stir to incorporate. Stir in the fire roasted diced tomatoes and the tomato sauce.

7. 7

   Add the chicken bouillon base, dried oregano, dried basil, complete seasoning, dried thyme, and salt and pepper to taste. Mix well.

8. 8

   Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.

9. 9

   While the soup simmers, prepare the ricotta mixture: In a medium mixing bowl, combine the ricotta cheese, Boursin cheese, a portion of the fresh parsley/basil, shredded mozzarella, and grated Parmesan. Season with a pinch of salt and pepper.

10. 10

    Add the broken lasagna noodles to the soup. Stir well and let it simmer for 10-12 minutes, or until the noodles are cooked al dente.

11. 11

    Stir in the heavy cream and the prepared ricotta mixture. Add additional fresh herbs, Parmesan, and mozzarella as desired and stir until well combined and the cheese is melted.

12. 12

    Garnish with fresh basil or parsley before serving.

Notes

The instructions mention diced carrots, but these were not included in the official ingredient list. You can add 1/2 cup of diced carrots with the onions if desired. For a lighter version, cottage cheese can be substituted for ricotta.

Nutrition per serving

• soup
• dinner
• main course
• lasagna soup
• one-pot
• comfort food
• beef
• sausage