How To Make The BEST Lasagna Soup!

Ingredients

• 1 lb Ground Beef (80% lean, trimmed of excess fat)
• 1 lb Italian Sausage (Removed from casings, mild or spicy per preference)
• 2 tablespoons Olive Oil (Extra‑virgin for best flavor)
• 1 medium Onion (Finely diced)
• 3 cloves Garlic (Minced)
• 1 handful Fresh Basil Leaves (Torn, plus extra for garnish)
• 1 tablespoon Dan-O’s Original Sprinkle (Signature seasoning blend from the channel)
• 1 tablespoon Balsamic Vinegar (Adds a subtle sweet‑tangy depth)
• 3 oz Black Olives (Pitted, sliced)
• 64 oz Chicken Broth (Two 32‑oz cartons, low‑sodium)
• 15 oz Crushed Tomatoes (Canned, no‑salt added)
• 12 pieces Lasagna Noodles (Broken into bite‑size pieces)
• 0.5 cup Heavy Whipping Cream (Full‑fat for richness)
• 2 cups Ricotta Cheese (Full‑fat, room temperature)
• 1 cup Mozzarella Cheese (Shredded, fresh)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 1 whole Jalapeño (Seeds removed, finely diced (optional for heat))

Instructions

1. Prep All Ingredients

   Dice the onion, mince the garlic, tear the basil leaves, and finely dice the jalapeño (remove seeds if you prefer less heat). Set aside.

   Time: PT5M

2. Brown the Meats

   Heat 2 Tbsp olive oil in a large pot over medium‑high heat. Add the ground beef and sausage, breaking them up with a spoon. Cook until browned, about 5‑6 minutes.

   Time: PT8M

   Temperature: Medium‑high

3. Drain Excess Fat

   Using a slotted spoon, transfer the cooked meat to a plate lined with paper towels to drain excess grease. Return a small amount of oil (about 1 tsp) to the pot for the next step.

   Time: PT2M

4. Sauté Aromatics

   Add the diced onion and minced garlic to the pot. Sauté until translucent and fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

5. Season the Base

   Stir in the torn basil leaves, Dan‑O’s Original Sprinkle, and balsamic vinegar. Cook for another 1‑2 minutes to release the aromas.

   Time: PT2M

   Temperature: Medium

6. Add Liquids and Simmer

   Return the browned meat to the pot. Pour in the chicken broth, crushed tomatoes, and sliced black olives. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium

7. Cook the Pasta

   Break the lasagna noodles into bite‑size pieces (about 12 pieces) and add them to the simmering broth. Cook until the noodles are al dente, roughly 10‑12 minutes.

   Time: PT12M

   Temperature: Medium

8. Finish with Cream and Cheeses

   Reduce heat to low. Stir in the heavy whipping cream, ricotta, shredded mozzarella, grated parmesan, and diced jalapeño. Heat gently until the cheeses melt and the soup is creamy, about 4‑5 minutes. Do not let the soup boil after adding the dairy.

   Time: PT5M

   Temperature: Low

9. Serve and Garnish

   Ladle the soup into bowls. Top each serving with a generous scoop of extra mozzarella or ricotta and a few fresh basil leaves for color and aroma.

   Time: PT3M

Nutrition Facts

Calories

734

Protein

39 g

Carbohydrates

19 g

Fat

49 g

Fiber

1.7 g