How I Make my Favorite LASAGNA SOUP it’s Quick & Easy!!!

Ingredients

• 2 tablespoons Olive Oil (for sautéing)
• 1 small Onion (peeled and diced)
• 1 small Red Bell Pepper (seeded and diced)
• 1 tablespoon Fresh Parsley (chopped)
• 1 tablespoon Fresh Basil (chopped)
• 4 cloves Garlic (minced)
• 1 pound Ground Beef (80% lean)
• 1 teaspoon Italian Seasoning
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Tomato Paste
• 1 can (14.5 oz) Diced Tomatoes
• 1 can (15 oz) Tomato Sauce
• 6 cups Beef Broth
• 2 cups Broken Lasagna Noodles (Calavita brand or any lasagna sheets broken into bite‑size pieces)
• 1/2 cup Ricotta Cheese (room temperature)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/2 cup Mozzarella Cheese (shredded)
• 1 tablespoon Fresh Parsley (Garnish) (chopped)
• 1 tablespoon Fresh Basil (Garnish) (chopped)

Instructions

1. Heat Oil

   Add olive oil to the large stockpot and heat over medium‑high until shimmering.

   Time: PT2M

   Temperature: medium‑high

2. Sauté Aromatics

   Add the diced onion and red bell pepper. Sauté for about 3 minutes, stirring occasionally, until they begin to soften.

   Time: PT3M

   Temperature: medium‑high

3. Add Herbs and Garlic

   Stir in the chopped parsley, basil, and minced garlic. Cook for 30 seconds just until fragrant.

   Time: PT30S

   Temperature: medium‑high

4. Brown the Ground Beef

   Add the ground beef, Italian seasoning, salt, and pepper. Break the meat up with the spoon and cook for about 7 minutes, until fully browned and no pink remains.

   Time: PT7M

   Temperature: medium‑high

5. Drain Excess Fat

   Tilt the pot and spoon out any excess fat, or carefully pour it off into a heat‑proof container.

   Time: PT1M

6. Stir in Tomato Paste

   Add the tomato paste and stir for about 1 minute, allowing it to caramelize slightly and blend with the meat.

   Time: PT1M

   Temperature: medium

7. Add Tomatoes and Broth

   Pour in the diced tomatoes, tomato sauce, and beef broth. Increase heat to bring the mixture to a rolling boil, then skim off any foam that rises to the surface.

   Time: PT5M

   Temperature: high

8. Cook the Pasta

   Stir in the broken lasagna noodles. Reduce heat to medium and simmer for 10 minutes, or until the noodles are tender but not mushy.

   Time: PT10M

   Temperature: medium

9. Finish and Serve

   Ladle soup into bowls, add a dollop of ricotta, and sprinkle with grated Parmesan, shredded mozzarella, and a garnish of fresh parsley and basil.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g