Creamy Lasagna Soup

INGREDIENTS

• 1 diced onion
• 1 tbsp Italian paste or tomato paste
• 1 tsp beef bouillon powder adjust to taste
• All-purpose seasoning salt, pepper, garlic & onion powder, to taste
• ½ tsp red pepper flakes optional, for heat
• 1 pinch white sugar
• 2 tbsp minced garlic
• 4 cups beef broth
• 28 oz tomato sauce
• 14 oz diced or crushed tomatoes
• 2.5 oz Boursin cheese garlic & herbs, room temperature
• ½ cup shredded mozzarella cheese
• 1 cup ricotta
• ¼ cup grated Parmesan
• Fresh basil & parsley diced (for garnish)
• 8 lasagna noodles broken into 2–3” pieces
• 2 lbs ground beef

DIRECTIONS

Step 1: Prep the Ingredients

1. Start by dicing your onion, garlic, basil, and parsley so everything’s ready to go. This soup moves quickly once it’s cooking!
2. In a small bowl, make your cheese mixture: combine 2.5 oz Boursin, 1 cup ricotta, ¼ cup Parmesan, and ½ cup mozzarella.
3. Add a pinch of Italian seasoning, a dash of red pepper flakes if you like spice, and stir until smooth.
4. Refrigerate this until you’re ready to serve.

Step 2: Brown the Beef and Aromatics

1. Heat a large Dutch oven over medium-high heat.
2. Add 2 lbs ground beef and cook until fully browned, about 6–8 minutes.
3. Drain excess fat, leaving about a tablespoon for flavor.
4. Next, stir in the diced onion and cook for 3–4 minutes, then add 2 tbsp minced garlic and sauté for another 30–45 seconds until fragrant.

Step 3: Build the Tomato Base

1. Add 1 tbsp Italian paste and stir to coat the beef mixture — let it toast for 1 minute to develop flavor.
2. Then, pour in 28 oz tomato sauce, 14 oz diced tomatoes, and 4 cups beef broth.
3. Stir well to combine, then mix in 1 pinch of sugar, ½ tsp red pepper flakes, and a light sprinkle of AP seasoning.
4. Add 1 tsp beef bouillon powder and bring the mixture to a gentle simmer.

Step 4: Simmer & Season

1. Lower the heat to medium-low and let the soup simmer for 8–10 minutes. This helps the flavors deepen and balance.
2. Taste the broth and adjust seasoning if needed — remember that the cheese mixture will add saltiness later.

Step 5: Add the Noodles

1. Break 8 lasagna noodles into 2–3 pieces each and stir them into the pot.
2. Simmer uncovered for 8–12 minutes, stirring occasionally to prevent sticking.
3. Cook until the noodles are tender but still slightly firm (al dente).

Step 6: Serve It Up

1. Once the noodles are ready, ladle the soup into bowls. Add 1–2 tablespoons of the cheese mixture right in the center of each bowl.
2. The warmth from the soup melts it into creamy perfection.
3. Garnish with fresh basil and parsley for that classic Italian finish.

Want to try a kicked up version with a little bite?  Check it out!

INGREDIENTS

• 1 lb Italian sausage
• 1 lb ground beef
• 1 tbsp chicken bouillon
• Salt & black pepper, to taste
• 1 tsp oregano
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 2 cloves garlic minced
• 1 small onion chopped 
• 1 oz ricotta cheese
• ¼ cup grated Parmesan cheese
• 24 oz tomato sauce (Prego Roasted Garlic Parmesan)
• 5 lasagna noodles
• 1 cup heavy cream
• 4 cups chicken broth
• Fresh basil, chopped
• Fresh parsley, chopped