Ree Drummond's Lasagna Soup

Ingredients

• 8 oz Lasagna Noodles (broken into bite‑size pieces)
• 1/4 cup Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (sliced into half‑moon strips)
• 4 cloves Garlic (minced)
• 1 tbsp Fresh Oregano (leaves stripped and minced)
• 1 tbsp Fresh Thyme (leaves stripped and minced)
• 1/2 lb Ground Beef (80% lean)
• 1/2 lb Pork Sausage (remove casing if needed; Italian seasoned preferred)
• 1 tsp Kosher Salt (plus more to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 2 tbsp Tomato Paste (adds depth)
• 1/2 cup Dry White Wine (any dry white wine)
• 28 oz Canned Whole Tomatoes (crushed with a spoon)
• 4 cup Vegetable Stock (can substitute beef or chicken stock)
• 2 tbsp Fresh Parsley (chopped; reserve a small amount for ricotta mixture)
• 1 cup Ricotta Cheese (full‑fat for creaminess)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Fresh Basil (roughly chopped; extra for garnish)
• 1/4 cup Heavy Cream (optional, adds richness)

Instructions

1. Break Noodles

   Snap the lasagna noodles into bite‑size pieces and set them aside in a bowl.

   Time: PT2M

2. Slice Onion

   Trim the root end, peel, halve, then slice each half into half‑moon strips.

   Time: PT3M

3. Mince Garlic

   Smash each garlic clove with the side of the knife, then mince finely.

   Time: PT2M

4. Prep Herbs

   Strip oregano and thyme leaves from stems and mince together.

   Time: PT2M

5. Heat Oil

   Place the Dutch oven over medium‑high heat and add 1/4 cup olive oil.

   Time: PT2M

   Temperature: medium‑high

6. Sauté Onion

   Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

7. Add Garlic & Herbs

   Stir in the minced garlic and chopped oregano‑thyme mixture; cook 1 minute until fragrant.

   Time: PT1M

   Temperature: medium‑high

8. Brown Meat

   Add ground beef and pork sausage, breaking it up with a spoon. Season with kosher salt and black pepper. Cook, stirring, until fully browned, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

9. Drain Excess Fat

   Tilt the pot and spoon out excess grease, leaving a thin coating for flavor.

   Time: PT2M

10. Incorporate Tomato Paste

    Stir in 2 tbsp tomato paste, scraping the bottom, and cook for about 30 seconds.

    Time: PT30S

    Temperature: medium‑high

11. Deglaze with Wine

    Pour in 1/2 cup dry white wine, stirring to loosen browned bits. Simmer until reduced by half, roughly 2 minutes.

    Time: PT2M

    Temperature: medium‑high

12. Add Tomatoes

    Add the 28‑oz can of whole tomatoes. Use a spoon to crush them into the broth.

    Time: PT2M

13. Add Stock & Parsley

    Stir in 4 cups vegetable stock and 2 tbsp chopped parsley. Bring the mixture to a boil.

    Time: PT3M

    Temperature: high

14. Cook Noodles

    Add the broken lasagna noodles, reduce heat to a gentle simmer, and cook 10 minutes until just al dente.

    Time: PT10M

    Temperature: low‑medium

15. Prepare Ricotta Mixture

    While the soup simmers, combine ricotta, 1/2 cup grated Parmesan, remaining parsley, chopped basil, a pinch of salt and pepper in a bowl. Mix until just combined.

    Time: PT5M

16. Finish Soup (Optional Cream)

    Stir in 1/4 cup heavy cream for extra richness, then taste and adjust seasoning.

    Time: PT1M

17. Serve

    Ladle soup into wide‑rimmed bowls. Drop 1‑2 spoonfuls of the ricotta mixture onto each bowl, then garnish with extra Parmesan and fresh basil leaves.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

20 g

Fiber

4 g