Lasagna Soup - All the Flavor of Lasagna in One Cozy Bowl!

Chop one medium onion finely.

Mince four cloves of garlic using a garlic press or by chopping them finely.

Roughly chop half a cup of flat leaf parsley, reserving some for the cheese mixture.

Heat olive oil in a pot over medium-high heat.

Add the chopped onion to the pot and cook until translucent.

Add the minced garlic and cook for about one minute until fragrant.

Add 1 lb of ground beef and 1 lb of ground Italian sausage to the pot, breaking it up as it cooks.

Once the meat is browned, assess the fat content and use a paper towel to remove excess fat if necessary.

Add seasonings: 2 tsp crushed red pepper, 2 tsp dried basil, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp oregano, 1 tsp black pepper, and a light sprinkling of salt.

Add half of the chopped parsley to the pot.

Pour in 32 oz of beef broth (or chicken broth) and one can of crushed tomatoes, filling the empty tomato can halfway with water and adding that as well.

Add 2 tbsp of tomato paste to the pot.

Bring the mixture to a boil.

Break 8 lasagna noodles into small bite-sized pieces.

Once boiling, add the broken lasagna noodles to the soup and let it boil gently until the noodles are cooked.

While the noodles are cooking, prepare the cheese topping by shredding 1/2 lb of mozzarella cheese and 1/2 lb of parmesan cheese using a food processor.

In a bowl, combine the shredded cheese with 16 oz of ricotta cheese and the remaining chopped parsley, adding a little salt and pepper to taste.

Mix the cheese topping well.

Check the soup's consistency; add more broth or water if you prefer a thinner soup.

Add about 1/2 cup of heavy cream to the soup for creaminess (optional).

Dish up the soup and serve with the cheese topping.

Equipment Needed

Dietary

Allergens