I've Been Craving This Soup All Winter | How To Make Delicious Lasagna Soup

Start by prepping the herbs and garlic. Pluck the stems off the basil leaves, stack them, roll them up, and give them a rough chop. Do the same with the parsley.

Cut the end off the garlic, crush it with the flat end of a knife, and chop it roughly.

Prep the onion by dicing it.

In a bowl, combine 8 ounces of ricotta cheese, 2.5 ounces of Boursin cheese, 1/4 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese. Add the chopped basil and parsley, season with all-purpose seasoning and red pepper flakes, and mix well. Refrigerate until ready to serve.

In a Dutch oven or soup pot, heat some avocado oil and add 2 pounds of ground beef. Smash it down to ensure good surface contact for a crust.

Once the beef is browned, strain off the excess fat using a ladle.

Add the diced onion to the pot and cook for 1-2 minutes.

Season the beef mixture with beef bouillon powder, all-purpose seasoning, red pepper flakes, Italian herb paste, and tomato paste. Mix well.

Add the garlic and cook for a minute to avoid burning.

Pour in 4 cups of beef broth to deglaze the pot, scraping the bottom to release flavors. Let it simmer for about 10 minutes.

After simmering, add 14 ounces of crushed tomatoes and 28 ounces of tomato sauce to the pot. Break the lasagna noodles into thirds and add them to the soup.

Let the pasta cook in the soup for 15-20 minutes until al dente.

Add the remaining basil and most of the parsley to the soup for flavor and color.

Before serving, add a pinch of sugar to balance the flavors and taste to adjust seasoning.

Equipment Needed

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