I've Been Craving This Soup All Winter

Ingredients

• 8 oz Lasagna Noodles (break into thirds; about 6‑8 noodles)
• 2 lb Ground Beef (80% lean preferred)
• 2 Tbsp Avocado Oil (high smoke point for searing)
• 1 medium Onion (diced)
• 4 cloves Garlic (roughly chopped; add at end to avoid burning)
• 4 cup Beef Broth (low‑sodium preferred)
• 1 Tbsp Beef Bouillon Powder (optional, adds umami)
• 1 Tbsp Italian Herb Paste (store‑bought or homemade)
• 1 Tbsp Tomato Paste
• 14 oz Crushed Tomatoes (1 can)
• 28 oz Tomato Sauce (1 can)
• 8 oz Whole‑Fat Ricotta Cheese (full‑fat for richness)
• 2.5 oz Boar's Head Garlic & Herb Cheese (half a pack, adds extra flavor)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.5 cup Mozzarella Cheese (freshly shredded)
• 0.25 cup Fresh Basil Leaves (roughly chopped)
• 2 Tbsp Fresh Parsley (chopped; divided for garnish)
• 1 tsp All‑Purpose Seasoning (or salt, pepper, garlic powder, onion powder)
• 0.25 tsp Red Pepper Flakes (optional for heat)
• 1 pinch Sugar (balances acidity)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Fresh Herbs & Garlic

   Remove basil stems, stack leaves, roll into a tight cylinder and slice thinly. Rough‑chop the parsley. Peel garlic cloves, crush with the flat side of the knife, then roughly chop.

   Time: PT10M

2. Make Herbed Ricotta Mixture

   In a mixing bowl combine ricotta, crumbled Boar's Head garlic‑herb cheese, grated Parmesan, shredded mozzarella, half of the chopped basil and parsley, a pinch of all‑purpose seasoning, and red pepper flakes. Mix until uniform, then refrigerate until serving.

   Time: PT5M

3. Sear Ground Beef

   Heat avocado oil in the Dutch oven over medium‑high heat. Add the 2 lb ground beef, breaking it up just enough to create a crust. Let it sit untouched for 2‑3 minutes, then stir to develop a deep brown color. Once browned, use a ladle to skim off excess fat, leaving a thin layer in the pot.

   Time: PT10M

   Temperature: medium‑high

4. Sauté Onion

   Add the diced onion to the pot and cook, stirring, for about 2 minutes until it begins to soften.

   Time: PT2M

   Temperature: medium

5. Season the Base

   Stir in beef bouillon powder, all‑purpose seasoning, red pepper flakes (if using), Italian herb paste, and tomato paste. Cook for 2 minutes, allowing the paste to caramelize slightly.

   Time: PT2M

   Temperature: medium

6. Add Garlic

   Add the chopped garlic now (after the paste) to prevent burning. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

7. Deglaze with Beef Broth

   Pour in 4 cups beef broth, scraping the browned bits from the bottom of the pot. Bring to a gentle boil, then reduce to a simmer for 10 minutes.

   Time: PT10M

   Temperature: medium

8. Add Tomato Products

   Stir in the crushed tomatoes and tomato sauce. Simmer for an additional 5 minutes to meld flavors.

   Time: PT5M

   Temperature: medium

9. Cook Lasagna Noodles

   Break the lasagna noodles into thirds (about 6‑8 pieces) and add them to the soup. Simmer, uncovered, for 15‑20 minutes, stirring occasionally, until the pasta is al dente.

   Time: PT18M

   Temperature: medium

10. Finish with Fresh Herbs & Balance Flavors

    Stir in the remaining chopped basil and parsley, a pinch of sugar, and adjust salt, pepper, and extra bouillon if needed. Simmer another 2 minutes.

    Time: PT2M

    Temperature: medium

11. Plate and Add Ricotta Dollops

    Ladle soup into bowls. Using an ice‑cream scoop or 1/4‑cup measure, place a generous dollop of the chilled ricotta mixture on top of each bowl. Garnish with a sprinkle of fresh parsley.

    Time: PT3M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

4 g