Hearty Lasagna Soup

Ingredients

For the Soup Base

1 yellow onion, medium, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 pound ground beef, 80/20 lean
1 pound Italian pork sausage
2 tablespoons tomato paste

For the Seasoning

1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
1 teaspoon Kinder's Buttery Garlic & Herb seasoning
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste

For the Liquid & Cream

6 cups beef broth
24 ounces marinara sauce, smooth style
1 cup heavy cream

For the Noodles & Cheese

8 ounces lasagna noodles, broken into 2-inch pieces
1 1/2 cups shredded mozzarella cheese, divided, plus more for garnish
1/2 cup grated Parmesan cheese, divided, plus more for garnish
1/4 cup fresh basil leaves, torn, plus more for garnish

For the Ricotta Topping

1 cup ricotta cheese, whole milk
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper, freshly ground

For Serving

4 slices garlic bread, toasted
4 cans Bloom Crisp Apple Sparkling Energy, optional

Instructions

1
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened, about 5 to 7 minutes.
⏱️ 7 min
2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
3
Add the ground beef and Italian pork sausage to the pot. Break up the meat with a spoon or meat chopper and brown thoroughly, about 8 to 10 minutes. Once cooked, drain any excess grease from the pot.
⏱️ 10 min
4
Stir in the garlic powder, onion powder, Italian seasoning, smoked paprika, Kinder's Buttery Garlic & Herb seasoning, sea salt, and black pepper. Cook for 1 minute, stirring to coat the meat. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
5
Pour in the beef broth and marinara sauce, stirring well to combine. Stir in the heavy cream. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 30 to 45 minutes to allow the flavors to meld.
⏱️ 45 min
6
While the soup simmers, prepare the ricotta topping: In a medium bowl, combine the ricotta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup shredded mozzarella cheese, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min
7
After the soup has simmered, add the broken lasagna noodles to the pot. Stir well and continue to simmer, uncovered, until the noodles are al dente and cooked through, about 10 to 15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min
8
Once the noodles are cooked, stir in 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese until melted and fully incorporated. Stir in the torn fresh basil leaves.
⏱️ 3 min
9
Ladle the hot lasagna soup into bowls. Garnish each serving with a dollop of the seasoned ricotta topping, an extra sprinkle of shredded mozzarella cheese, and a few fresh basil leaves. Serve immediately with toasted garlic bread on the side.
⏱️ 1 min