Lasagna Soup Recipe For Busy Weeknights

Ingredients

• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 1/2 cup Parmesan Cheese (grated; rind saved for soup)
• 1 tablespoon Lemon Zest (zest of about 1/2 lemon, optional)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Onion (peeled and minced fine)
• 2 stalks Celery Stalks (minced fine)
• 1 large Carrot (peeled and minced fine)
• 3 cloves Garlic (minced very fine, kept separate)
• 0.5 pound Ground Beef (lean, grass‑fed)
• 0.5 pound Italian Spicy Sausage (casings removed; optional for heat)
• 2 tablespoons Tomato Paste (concentrated)
• 1 can (28 oz) Crushed Tomatoes (no added herbs)
• 1 tablespoon Better Than Bouillon Beef Base (optional; adds richness)
• 4 cups Beef Stock (low‑sodium)
• 1/4 cup Fresh Basil (chopped)
• 1 piece Parmesan Rind (saved from cheese block, adds depth)
• 8 oz Curly Pasta (Rotini) (undercook by 1‑2 minutes; can substitute broken lasagna sheets)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste drizzle Extra Virgin Olive Oil (optional finishing drizzle)
• to taste pinch Hot Pepper Seeds (optional for heat)

Instructions

1. Prepare Ricotta Topping

   In a mixing bowl combine the ricotta cheese, grated Parmesan, lemon zest, and a pinch of salt and pepper. Mix until smooth and set aside in the refrigerator.

   Time: PT5M

2. Mince Vegetables

   Finely mince the onion, celery, carrot, and separately mince the garlic. Aim for very small pieces so they will melt into the broth.

   Time: PT5M

3. Sauté Base Vegetables

   Heat olive oil in the large stockpot over medium heat. Add the minced onion, celery, and carrot. Season with a pinch of salt and pepper and sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium

4. Add Garlic

   Add the minced garlic to the pot and sauté for an additional 3 minutes, stirring constantly to avoid burning.

   Time: PT3M

   Temperature: medium

5. Brown Meat

   Add the ground beef and crumbled spicy Italian sausage to the pot. Using a meat masher or the back of a wooden spoon, break up the meat and continue cooking for about 10 minutes until fully browned.

   Time: PT10M

   Temperature: medium-high

6. Incorporate Tomato Base

   Stir in the tomato paste and cook for 1 minute. Then add the crushed tomatoes, Better Than Bouillon (or beef bouillon cube), beef stock, chopped basil, and the saved Parmesan rind. Mix gently until everything is combined.

   Time: PT2M

   Temperature: medium

7. Simmer Soup

   Cover the pot, reduce heat to low, and let the soup simmer for at least 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low

8. Cook Pasta

   Add the curly pasta (or broken lasagna sheets) to the simmering soup and cook for about 8 minutes, or until just al dente (undercook by 1‑2 minutes).

   Time: PT8M

   Temperature: medium

9. Finish and Garnish

   Remove the Parmesan rind, stir in the chopped parsley, and ladle soup into bowls. Top each serving with a generous spoonful of the chilled ricotta mixture, a sprinkle of extra grated Parmesan, and an optional drizzle of extra‑virgin olive oil or hot pepper seeds.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

35g

Carbohydrates

60g

Fat

35g

Fiber

5g