EASY. CREAMY. LASAGNA. SOUP.

Ingredients

• 1 large Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 pound Italian Sausage (casings removed, mild or spicy)
• 2 tablespoons Tomato Paste (no added salt)
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley
• 1/2 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• to taste Salt
• to taste Black Pepper
• 4 cups Beef Bone Broth (low‑sodium)
• 2 cups Tomato Puree
• 1 cup Heavy Cream (full‑fat for richness)
• 2 cups Mozzarella Cheese (shredded)
• 1/4 cup Fresh Parsley (chopped, for garnish)
• 8 ounces Lasagna Noodles (broken into bite‑size pieces)

Instructions

1. Prep Ingredients

   Dice the large yellow onion and mince the garlic cloves. Break the lasagna noodles into bite‑size pieces and set aside.

   Time: PT5M

2. Brown Sausage

   Heat olive oil in the Dutch oven over medium‑high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and slightly crisp, about 6‑8 minutes.

   Time: PT8M

   Temperature: medium‑high

3. Sauté Aromatics

   Add the diced onion and minced garlic to the pot. Reduce heat to medium and sauté until the onion is translucent and softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Add Seasonings

   Stir in tomato paste, garlic powder, dried thyme, dried oregano, dried parsley, crushed red pepper flakes, salt, and black pepper. Cook for 3‑4 minutes, allowing the paste to caramelize slightly.

   Time: PT4M

   Temperature: medium

5. Build the Soup Base

   Pour in the beef bone broth and tomato puree. Stir well, then bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Add Cream

   Stir in the heavy cream, mixing until fully incorporated. Return to a low simmer.

   Time: PT2M

   Temperature: low

7. Simmer

   Let the soup simmer uncovered for about 20 minutes, allowing flavors to meld. Stir occasionally.

   Time: PT20M

   Temperature: low

8. Finish with Cheese and Noodles

   Add the broken lasagna noodles and shredded mozzarella to the pot. Stir gently and continue cooking until the noodles are al dente and the cheese has melted, about 8‑10 minutes.

   Time: PT10M

   Temperature: low

9. Garnish and Serve

   Remove from heat, sprinkle chopped fresh parsley on top, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

310

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g