LASAGNA SOUP: Delicious, Comforting & Easy to Make/Plus Southern New Mexico in December

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories, while cheddar is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino can be less expensive.

Heat a pot on the stovetop and drizzle in enough olive oil to coat the bottom.

Add the chopped onion and sauté until softened.

Add in 1/2 lb of ground beef and 1/2 lb of Italian sausage, breaking up the meat as it cooks and incorporating it into the onion.

Once the meat is browned, add in the minced garlic and stir.

Add in the seasonings: salt, freshly ground black pepper, dried oregano, dried parsley, fresh thyme, and one cube of frozen basil. Mix well.

Squeeze in 3 tablespoons of tomato paste and stir to combine.

Pour in the jar of marinara sauce, then add beef broth to the jar, swishing it around to get every drop, and add that to the pot along with the remaining beef broth (6 to 8 cups total).

Let the mixture reach a low simmer while preparing the cheese mixture.

In a large mixing bowl, combine 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, salt, pepper, and fresh parsley. Mix to combine and set aside.

Break the lasagna noodles into bite-sized pieces and drop them into the pot. Let them cook in the soup.

Add in 1/2 cup heavy whipping cream and stir to combine.

Once the noodles are cooked, turn off the heat. You can either form the cheese mixture into balls and drop them into the soup or serve it on the side, which is the chosen method in this video.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens