LASAGNA SOUP is hearty and delicious!

Ingredients

• 1 pound Mild Italian Sausage (removed from casing, broken into pieces)
• 1 pound Lean Ground Beef (80% lean preferred)
• 0.5 medium Onion (diced)
• 2 cloves Garlic (minced)
• 12 oz Lasagna Pasta Sheets (broken into bite‑size pieces)
• 1.5 tablespoons Tomato Paste
• 24 oz Jar Pasta Sauce (any marinara style you like)
• 2 cans Beef Broth (approximately 14.5 oz each, total ~7 cups)
• 1.5 teaspoons Sugar
• 1 teaspoon Salt (plus extra pinch at the end)
• to taste Cracked Black Pepper
• 1.5 teaspoons Italian Seasoning Blend (no‑salt)
• 15 oz Ricotta Cheese (full‑size container, chilled)
• 4 oz Fresh Mozzarella (grated)
• 1 tablespoon Fresh Parsley (chopped)
• 0.75 cup Fresh Basil Leaves (torn)
• 0.75 cup Heavy Cream (or whipping cream)
• 1 handful Parmesan Cheese (grated for garnish)
• to taste Crushed Red Pepper Flakes (optional garnish)

Instructions

1. Render the Sausage

   Place the broken Italian sausage in a cold large pot and turn the heat to medium. Cook, stirring occasionally, until the fat has rendered and the meat is browned, about 5 minutes.

   Time: PT5M

2. Sauté Onion

   Add the diced onion to the pot with the sausage. Cook, stirring, until the onion becomes translucent and fragrant, about 3 minutes.

   Time: PT3M

3. Brown the Ground Beef

   Push the sausage to one side, add the ground beef to the empty side, and break it up with the spoon. Cook until the beef loses its pink color, about 4 minutes.

   Time: PT4M

4. Season the Meat Base

   Stir in 1 tsp salt, cracked black pepper, 1.5 tsp Italian seasoning, and the minced garlic. Add 1.5 tsp sugar and an extra pinch of salt. Cook for 1 minute to meld the flavors.

   Time: PT1M

5. Incorporate Tomato Paste

   Add 1.5 tbsp tomato paste to the pot. Stir continuously for about 1 minute until the paste darkens slightly and sticks to the bottom, creating fond.

   Time: PT1M

6. Add Liquids

   Pour in the two cans of beef broth (≈7 cups) and the 24‑oz jar of pasta sauce. Give everything a good stir.

   Time: PT2M

7. Bring to a Boil

   Increase heat to high and bring the soup to a rolling boil, about 5 minutes.

   Time: PT5M

8. Break and Add Lasagna Sheets

   While the broth is heating, break the lasagna sheets into bite‑size pieces. Once the soup is boiling, add the broken pasta.

   Time: PT1M

9. Cook Pasta

   Reduce heat to a gentle simmer and cook the pasta for 9–10 minutes, stirring occasionally, until al dente.

   Time: PT10M

10. Prepare Ricotta‑Mozzarella Mix

    In a small mixing bowl, combine the ricotta cheese, grated mozzarella, chopped parsley, and a pinch of cracked black pepper (optional red‑pepper flakes). Mix until smooth.

    Time: PT2M

11. Finish with Cream and Basil

    Stir in 0.75 cup heavy cream and tear fresh basil leaves into the pot. Mix gently and heat for another 1 minute just to warm through.

    Time: PT2M

12. Final Seasoning and Serve

    Taste the soup and adjust salt or pepper if needed. Ladle into bowls, dollop a generous spoonful of the ricotta‑mozzarella mixture in the center, and garnish with grated Parmesan, extra basil, and crushed red pepper flakes if desired.

    Time: PT2M

Nutrition Facts

Calories

370

Protein

22 g

Carbohydrates

32 g

Fat

20 g

Fiber

3 g