How To Make The Most FLAVORFUL Lasagna Soup EVER!

Ingredients

• 2 lb Ground Beef (80/20 blend, can use leaner or plant‑based substitute)
• 1 large Onion (diced)
• 4 cloves Garlic (minced)
• 1/4 cup Fresh Basil (chopped, divided (some for soup, some for cheese mixture))
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Dried Oregano or Italian Seasoning (optional)
• 1/2 tsp Red Pepper Flakes
• 1 tsp Beef Bouillon Powder
• 2 tbsp Basil Paste (store‑bought or homemade)
• 3 tbsp Tomato Paste
• 4 cup Beef Broth (low‑sodium)
• 1 tsp Sugar (pinch to balance acidity)
• 1 can Diced Tomatoes (14.5 oz, undrained)
• 28 oz Tomato Sauce
• 8 oz Lasagna Noodles (broken into thirds or quarters)
• 5 oz Boursin Garlic & Herb Cheese (softened)
• 8 oz Ricotta Cheese (whole‑milk, full‑fat)
• 1/2 cup Mozzarella Cheese (shredded)
• 1/4 cup Parmesan Cheese (grated, plus extra for topping)
• 1 stick Unsalted Butter (melted)
• 1 tbsp Garlic (for bread spread) (minced)
• 1 loaf Italian Bread (Baguette or Italian loaf) (cut into angled points)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables & Herbs

   Dice the onion, mince the garlic, and finely chop the fresh basil and parsley. Set aside.

   Time: PT10M

2. Brown the Ground Beef

   Heat the Dutch oven over medium‑high heat. Add the ground beef, break it up, and press it down to increase surface contact. Cook 5 minutes, turning once, until a deep brown crust forms.

   Time: PT5M

   Temperature: Medium‑high

3. Toast Spices

   Stir in red pepper flakes, beef bouillon powder, dried oregano (if using), and 1 tbsp basil paste. Cook 2 minutes to awaken the aromatics.

   Time: PT2M

4. Sauté Onion & Garlic

   Add the diced onion and minced garlic to the pot. Sauté 3 minutes until the onion becomes translucent and fragrant.

   Time: PT3M

5. Incorporate Tomato Paste

   Stir in 3 tbsp tomato paste and cook 1 minute, allowing it to caramelize slightly.

   Time: PT1M

6. Add Liquids and Simmer

   Pour in 4 cups beef broth, a pinch of sugar, the canned diced tomatoes (with juice), 28 oz tomato sauce, and the remaining fresh basil. Bring to a gentle boil.

   Time: PT5M

7. Simmer the Soup Base

   Reduce heat and let the soup simmer uncovered for 15 minutes, allowing flavors to meld.

   Time: PT15M

8. Cook the Lasagna Noodles

   Break the lasagna noodles into thirds or quarters and add them to the simmering soup. Cook 18 minutes, stirring occasionally, until the pasta is tender but still al dente.

   Time: PT18M

9. Prepare Ricotta‑Boursin Topping

   In a mixing bowl combine 5 oz Boursin garlic‑herb cheese, 8 oz ricotta, 1/4 cup grated Parmesan, 1/2 cup shredded mozzarella, chopped basil, parsley, and a small amount of minced garlic. Season with salt and pepper. Mix until smooth.

   Time: PT5M

10. Make Garlic‑Basil Butter Spread

    Melt the butter in a small saucepan. Stir in 1 tsp basil paste, 1 tbsp minced garlic, and a pinch of salt and pepper.

    Time: PT5M

11. Slice and Prepare Garlic Bread

    Using a serrated bread knife, cut the loaf in half lengthwise, then slice each half at a slight angle to create toast‑point pieces. Spread the garlic‑basil butter on each piece and sprinkle with grated Parmesan.

    Time: PT5M

12. Optional Toasting

    Arrange the buttered bread pieces on a baking sheet and toast in a preheated 350°F oven for 5 minutes, or until golden and crisp.

    Time: PT5M

    Temperature: 350°F

13. Plate and Serve

    Ladle hot soup into bowls, add a generous dollop of the ricotta‑Boursin mixture, garnish with extra fresh parsley, and serve the garlic‑basil bread points on the side.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g