Lasagna Soup Recipe

Ingredients

• 1 lb Ground Beef (80% lean, trimmed of excess fat)
• 1 lb Italian Sausage (Sweet Italian sausage, casings removed)
• 1 medium Onion (Diced)
• 2 tbsp Italian Herb Paste (Store‑bought or homemade blend of basil, oregano, garlic)
• 1 tsp All‑Purpose Seasoning (Mr. Make It Happen’s signature AP seasoning)
• 1 tsp Beef Bouillon Powder (Adds depth of flavor)
• 3 cloves Garlic (Minced)
• 6 cup Beef Broth (Low‑sodium)
• 1 cup Ricotta Cheese (Full‑fat for creaminess)
• ½ cup Parmesan Cheese (Freshly grated)
• 1 cup Mozzarella Cheese (Shredded)
• 2 tbsp Fresh Herbs (Chopped parsley or basil)
• 2 cup Tomato Sauce (No‑added‑sugar)
• 1 can Diced Tomatoes (14.5 oz, undrained)
• 6 oz Lasagna Noodles (Broken into thirds)
• to taste Salt
• to taste Black Pepper

Instructions

1. Brown the Meats

   Heat the large stockpot over medium‑high heat. Add the ground beef and Italian sausage, breaking them up with a wooden spoon, and cook until browned, about 5 minutes. Drain excess fat if desired.

   Time: PT5M

   Temperature: medium‑high

2. Sauté Onion and Seasonings

   Add the diced onion to the pot and sauté until translucent, about 2 minutes. Stir in the Italian herb paste, AP seasoning, and beef bouillon powder, cooking for another minute.

   Time: PT3M

   Temperature: medium

3. Add Garlic and Broth

   Stir in the minced garlic and pour in the beef broth. Bring to a gentle boil, then reduce to a simmer and cover. Let it simmer while you prepare the cheese mixture.

   Time: PT10M

   Temperature: simmer

4. Prepare Ricotta Topping

   In a mixing bowl, combine ricotta, grated Parmesan, shredded mozzarella, a pinch of AP seasoning, and chopped fresh herbs. Mix until evenly incorporated.

   Time: PT5M

5. Add Tomato Base

   Stir the tomato sauce and undrained diced tomatoes into the simmering broth. Mix well and let the flavors meld for 2 minutes.

   Time: PT2M

   Temperature: medium

6. Cook the Noodles

   Break the lasagna noodles into thirds and add them to the pot. Cover and simmer for 15–20 minutes, stirring occasionally, until the pasta is al dente.

   Time: PT18M

   Temperature: simmer

7. Plate and Serve

   Ladle the soup into bowls. Using an ice‑cream scoop, place a generous mound of the ricotta‑mozzarella mixture on top of each serving. Serve hot.

   Time: PT2M

   Temperature: hot

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g