Rich and Creamy Lasagna Soup (Print Version)

A cozy one-pot lasagna soup with tomato broth, tender noodles, cream, and a melty ricotta mozzarella topping.

# Ingredients:

For the soup base

01 - 1 tablespoon olive oil
02 - 1/2 lb (225 g) ground beef
03 - 1/2 lb (225 g) Italian sausage, mild or hot, casings removed if needed
04 - 1 small yellow onion, finely chopped
05 - 4 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 can (28 oz or 795 g) crushed tomatoes
08 - 5 cups (1.2 L) low-sodium chicken broth, plus more as needed
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon kosher salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 8 oz (225 g) lasagna noodles, broken into bite-size pieces
13 - 1/2 cup (120 ml) heavy cream

For the cheese topping

14 - 1 cup (245 g) ricotta cheese
15 - 1 cup (115 g) shredded mozzarella cheese
16 - 1/4 cup (25 g) grated parmesan cheese
17 - 2 tablespoons chopped fresh basil or parsley
18 - Pinch of black pepper

# Instructions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and sausage, then cook for 6-8 minutes, breaking it up, until browned and cooked through.
02 - Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
03 - Stir in the tomato paste and cook for 1-2 minutes, scraping the bottom of the pot, until the paste darkens slightly.
04 - Add crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
05 - Stir in the broken lasagna noodles. Simmer for 10-12 minutes, stirring often, until the noodles are tender but not falling apart.
06 - Reduce the heat to low and stir in the heavy cream. Taste and adjust salt and pepper. Add a splash of broth if the soup is thicker than you like.
07 - In a bowl, stir together ricotta, mozzarella, parmesan, basil or parsley, and black pepper until spoonable.
08 - Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture. Let it melt into the soup before eating.

# Notes:

01 - Best served right after cooking, while the noodles are tender and the broth is creamy.
02 - Add extra broth when reheating because the pasta thickens the soup as it sits.
03 - Freeze the tomato meat base before adding noodles and cream for the best texture.

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