Lasagna Soup
Servings 6
Ingredients
**Ricotta Filling:**
- 1 1/2 cups whole milk ricotta cheese
- 1/3 cup grated parmesan cheese
- Black pepper and salt to taste
- A pinch of nutmeg
**Lasagna Soup:**
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 pound lean ground beef 90/10
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 24 ounces marinara sauce
- 1/2 cup heavy cream
- 4 cups beef broth
- 12 ounces lasagna noodles broken into pieces
- 2 tablespoons finely chopped parsley
- 1/4 to 1/3 cup freshly grated parmesan cheese
- 2 tablespoons chopped basil
- 1/3 cup shredded mozzarella cheese add more if desired
Instructions
**Prepare the Ricotta Topping:**
- In a small bowl, mix together the ricotta, parmesan, black pepper, salt, and nutmeg until smooth. Set aside.
**Make the Lasagna Soup:**
- Heat olive oil, butter, and garlic in a large pot over medium-high heat. Sauté for 1 to 2 minutes, then add the ground beef.
- Season the beef with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt. Use a wooden spoon to break up the meat into small pieces.
- Cook until the meat is browned and fully crumbled.
- Add marinara sauce, heavy cream, and beef broth to the pot. Mix well and bring to a slow boil.
- Add the broken lasagna noodles and cook for 14 to 16 minutes or until the pasta is fully cooked and tender.
- Stir in the basil, parsley, and mozzarella cheese until combined.
- Serve the soup warm in bowls with dollops of the seasoned ricotta on top.