Lasagna Soup

Ingredientai

All the cozy layers of lasagna you love — rich sauce, noodles, and that melty ricotta — but made in one pot, in a fraction of the time.

Ingredients below — full recipe in my bio!

Soup Base:

2 tbsp olive oil

1 lb lean ground beef (or Italian sausage, or a combination of both)

1 yellow onion, finely diced

2 medium carrots, finely diced

3 ribs celery, finely diced

6–8 cloves garlic, minced (to taste)

3 tbsp tomato paste

½ cup dry red wine (optional, but adds depth)

1 (28 oz) can San Marzano tomatoes, crushed by hand or 24 oz quality marinara (Rao’s, etc.)

6–8 cups low-sodium beef broth (use 8 for a soupier version; keeps leftovers from getting too thick)

1 Parmesan rind (optional, but highly recommended)

2 bay leaves

1 sprig fresh thyme

1–2 fresh parsley stems or basil stems (optional, remove before serving)

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

1 tsp dried thyme

½ tbsp Calabrian chilies or red pepper flakes, to taste

½ cup heavy cream (or ¼ cup cream + ¼ cup mascarpone for extra silkiness), room temperature

½ lb lasagna noodles, broken into bite-size pieces (or farfalle)

Cheese Mixture:

1 cup ricotta

½ cup freshly grated Parmesan

1 cup shredded mozzarella

¼ cup chopped fresh parsley

Pinch of nutmeg (optional, classic lasagna touch)

Zest of ¼ lemon (optional, brightens)

Salt and black pepper, to taste