this lasagna soup comes with a guarantee to change your life!

Ingredients

• 1 cup Ricotta Cheese (full-fat, room temperature)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 6 sheets Lasagna Noodles (broken into bite-size pieces)
• 3 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra virgin)
• 1 tbsp Butter (unsalted, cut into cubes)
• 1 medium Onion (diced)
• 1 lb Ground Beef (80% lean)
• 1 tsp Italian Seasoning (or a blend of dried oregano and basil)
• 24 oz Jar Pasta Sauce (marinara style)
• 0.5 cup Heavy Cream (cold)
• 4 cups Chicken Broth (low-sodium)
• 1 cup Mozzarella Cheese (shredded, part-skim)
• 2 tbsp Fresh Basil (chopped, plus extra for garnish)
• 2 tbsp Fresh Parsley (chopped, plus extra for garnish)

Instructions

1. Prepare Ricotta Mixture

   In a small bowl combine the ricotta cheese, grated Parmesan, ½ tsp salt, and ¼ tsp black pepper. Mix until smooth and set aside.

   Time: PT3M

2. Break Lasagna Noodles

   Take the lasagna sheets and break them into bite‑size pieces (about ½‑inch). Set aside.

   Time: PT2M

3. Sauté Aromatics

   Heat the olive oil and butter in the large pot over medium heat. Add the minced garlic and diced onion. Cook, stirring frequently, until fragrant and the onion becomes translucent, about 3 minutes.

   Time: PT3M

4. Brown Ground Beef

   Add the ground beef to the pot. Sprinkle with Italian seasoning, a pinch of salt, and pepper. Break the meat apart with the wooden spoon and cook until fully browned, about 5 minutes.

   Time: PT5M

5. Add Sauce and Liquids

   Stir in the jar of pasta sauce, heavy cream, and chicken broth. Bring the mixture to a gentle simmer.

   Time: PT2M

6. Cook Pasta

   Add the broken lasagna pieces to the simmering broth. Cook, stirring occasionally, until the pasta is al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: simmer

7. Finish with Cheese and Herbs

   Stir in the shredded mozzarella, chopped basil, and parsley. Cook for another 2 minutes until the mozzarella melts.

   Time: PT2M

8. Plate and Garnish

   Ladle the soup into bowls. Top each serving with a dollop of the prepared ricotta mixture, extra grated Parmesan, and a few fresh basil leaves.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

3g