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Deconstructed Lasagna Soup Recipe (with Video)

Easy, Peanut-free, Soy-free
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Discover our Deconstructed Lasagna Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


Soup Base
- Fresh basil, for garnish
- 2 tbsp olive oil
- 0.5 sweet onion
- 3 cloves Garlic, minced
- 0.5 lb ground beef
- 0.5 lb spicy Italian sausage
- 3 tbsp tomato paste
- 1 tbsp dried Italian herbs
- 24 oz marinara sauce
- 0.25 c heavy cream
- 4 c Chicken stock, or veggie broth
- 3 c pasta
- 2 c fresh spinach
Cheese Mixture
- 0.75 c whole milk ricotta
- 0.5 c Parmesan cheese, freshly grated
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1. In a large soup pot or dutch oven over medium-high heat, add the olive oil.
2. Add the garlic and onion to sauté until fragrant, about 1 minute.
3. Add the ground beef and ground sausage. Break up the meat with a wood spatula and cook until browned, about 7-8 minutes.
4. Stir in the tomato paste and dried herbs.
5. Stir in the marinara sauce, broth, and heavy cream. Bring to a boil.
6. Add the pasta noodles and spinach. Stir so that the broth covers the pasta.
7. Reduce heat to medium-low and cook until pasta is al dente, about 6-8 minutes.
8. Add more broth to desired preference. Season with salt and black pepper to taste.
Ricotta Mixture
1. In a small bowl, mix the ricotta and parmesan cheese together.
1. Serve the lasagna soup warm with a generous dollop of the ricotta mixture and freshly chopped basil.
2. Enjoy!

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