Lasagna Soup: All the Comfort, None of the Hassle! 🍲🧀

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can provide a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

Heat a large pot over medium-high heat.

Add 1 pound of Italian sausage and 1 pound of ground beef to the pot and let it sizzle and brown, breaking it up as it cooks.

Once browned, add 1 diced onion and cook until softened, about 3 minutes.

Stir in 6 cloves of minced garlic and cook for about 1 minute until fragrant.

Add 2 tablespoons of tomato paste and let it cook for 2 minutes to caramelize.

Pour in 1 can of crushed tomatoes, 1 can of diced tomatoes with juices, and 4 cups of beef broth.

Season with 2 teaspoons of Italian seasoning, 1 teaspoon of smoked paprika, a generous pinch of salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

Break 8 lasagna noodles into bite-sized pieces and add them to the soup, cooking until tender, about 12 to 15 minutes, stirring occasionally to prevent sticking.

In a bowl, mix 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1 cup of fresh mini mozzarella balls (sliced if large).

Ladle the soup into bowls and top each with the cheese mixture, allowing it to melt.

Finish with a sprinkle of fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens