The Ultimate Fall Comfort Food: Easy Lasagna Soup Recipe

Ingredients

• 1/2 lb Ground Beef (80% lean)
• 1/2 lb Ground Italian Sausage (spicy or mild, removed from casing if needed)
• 2 Tbsp Olive Oil (extra virgin recommended)
• 1 medium Onion (diced)
• 3 cloves Garlic (roughly chopped)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning
• 1 tsp Dried Oregano
• 1/4 tsp Red Chili Flakes (optional for heat)
• 2 Tbsp Tomato Paste (smooth)
• 24 oz Tomato Sauce (plain or seasoned)
• 4 cup Beef Stock (low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• 8 oz Small Pasta (ditalini or broken lasagna noodles) (uncooked)
• 1 cup Ricotta Cheese (full‑fat)
• 1 cup Mozzarella Cheese (shredded)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Fresh Basil (chopped, for garnish)
• 2 Tbsp Additional Parmesan Cheese (for topping)
• to taste Additional Red Chili Flakes (for garnish)

Instructions

1. Brown the Meat

   Heat the large pot over medium‑high heat, add the ground beef and ground Italian sausage, breaking it up with a spoon, and cook until fully browned and no longer pink.

   Time: PT7M

   Temperature: medium‑high

2. Sauté Aromatics

   Push the cooked meat to the side, add olive oil to the empty space, then add the diced onion and chopped garlic. Cook, stirring frequently, until the onion becomes translucent and the mixture is fragrant.

   Time: PT3M

   Temperature: medium

3. Season and Add Tomato Paste

   Stir the browned meat back into the aromatics. Sprinkle onion powder, garlic powder, salt, black pepper, Italian seasoning, dried oregano, and red chili flakes. Add tomato paste and cook for about 2 minutes, stirring to coat the meat.

   Time: PT2M

   Temperature: medium

4. Add Liquids and Bring to Boil

   Pour in the tomato sauce, beef stock, and heavy cream. Stir to combine, then increase heat and bring the soup to a rolling boil.

   Time: PT10M

   Temperature: high

5. Prepare Cheese Mixture

   In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, Italian seasoning, dried basil, and a pinch of red chili flakes. Mix until evenly combined.

   Time: PT5M

6. Cook Pasta in Soup

   Add the uncooked pasta to the boiling soup. Reduce heat to low and simmer, uncovered, for 17‑18 minutes or until the pasta is al dente and the soup has thickened slightly.

   Time: PT18M

   Temperature: low

7. Finish and Serve

   Ladle the soup into bowls, dollop the prepared cheese mixture on top, sprinkle with additional Parmesan, chopped fresh basil, and extra red chili flakes if desired. Serve hot.

   Time: PT2M

   Temperature: hot

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g