✨E6 Fall soup series 🍂: Lasagna Soup ❤️🥣✨

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (peeled and finely diced)
• 3 cloves Garlic (minced)
• 1 pound Italian Sausage (casings removed, preferably sweet or mild)
• 0.5 pound Ground Beef (80% lean)
• 2 tablespoons Tomato Paste (concentrated, no added herbs)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 4 cups Beef Broth (low‑sodium)
• 0.5 cup Heavy Cream (for richness)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Red Chili Pepper Flakes (optional for heat)
• 1 teaspoon Italian Seasoning (blend of dried herbs)
• 8 ounces Broken Lasagna Noodles (torn into bite‑size pieces)
• 1 cup Mozzarella Cheese (shredded or sliced thin)
• 1 cup Ricotta Cheese (full‑fat, for topping)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and set all measured ingredients within arm's reach.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add onion and garlic, stirring until the onion becomes translucent and the mixture is fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Cook Meat and Drain Grease

   Add the Italian sausage and ground beef to the pot. Break it up with the spoon and cook until fully browned, about 5 minutes. Carefully tilt the pot and spoon out excess grease.

   Time: PT5M

   Temperature: medium heat

4. Incorporate Tomato Paste

   Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and blend with the meat.

   Time: PT2M

   Temperature: medium heat

5. Add Liquids and Seasonings

   Pour in the marinara sauce, beef broth, and heavy cream. Sprinkle salt, pepper, red chili flakes, and Italian seasoning. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

6. Cook Broken Lasagna Noodles

   Add the broken lasagna noodles to the simmering broth. Cook, stirring occasionally, for 10‑12 minutes or until al dente.

   Time: PT12M

   Temperature: medium heat

7. Melt Mozzarella

   Reduce heat to low and fold in the mozzarella slices. Stir until the cheese is fully melted and the soup is creamy.

   Time: PT2M

   Temperature: low heat

8. Finish and Serve

   Ladle soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of grated Parmesan, and chopped parsley.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g