Lasagna Soup

Serves 7

Ingredients:

1/2 pound ground beef

1/2 pound ground Italian sausage

S/P to taste

1 yellow onion, chopped

1 Tbsp olive oil

3 cloves garlic, minced

2 Tbsp tomato paste

1  24 oz jar of RAO’s arrabbiata sauce

1/2 Tbsp Bragg 24 herb and spices

7 cups beef or chicken stock

9 lasagna noodles, break into small pieces

10 ounces ricotta cheese or cottage cheese

1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• fresh basil

Instructions:

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and Italian sausage and cook until browned, breaking the meat apart as it cooks.

Season with salt and black pepper, then drain any excess grease from the pot. Remove the meat and set aside.

Return the pot to the stove and add the olive oil. Add the diced onion and sauté for about 5 minutes, or until softened and beginning to develop flavor.

Add the minced garlic and cook for another 30–60 seconds until fragrant.

Stir in the tomato paste and cook briefly to deepen the flavor. Add the RAO’s sauce, spices, and broth, stirring until everything is well combined.

Return the cooked meat to the pot and bring the soup to a gentle boil.

Add the broken lasagna noodles and cook until tender, stirring occasionally to prevent them from sticking.

While the soup cooks, prepare the cheese mixture by combining the mozzarella, Parmesan, and ricotta cheeses until smooth and well incorporated.

Taste the soup and adjust seasoning as needed.

Serve the hot lasagna soup with a generous dollop of the cheese mixture on top and finish with fresh basil.

Enjoy!

Chef Scout Recon Tip: The secret to great soup is building flavor in layers. Browning the meat creates depth, cooking the tomato paste develops richness, and finishing with fresh herbs and creamy cheese adds contrast. Don’t just combine ingredients—build the mission one step at a time.