If you're like me and love lasagna, but sometimes don't have the time or energy to make the classic layered version, then this lasagna soup recipe is for you! It's super easy to make, packed with flavor, and perfect for a cold winter night. This is an easy dinner idea for a family meal!
*Tips:*
For a vegetarian version, omit the ground beef & Italian sausage and use vegetable broth instead of chicken or beef broth.
You can also add other vegetables to the soup, such as carrots, celery, or spinach.
If you want a thicker soup, you can add more ricotta cheese or shredded mozzarella cheese.
If you want a more flavorful soup, you can add a pinch of red pepper flakes.
INGREDIENTS
1lb mild Italian sausage
1 lb lean ground beef
1/2 medium onion
2 cloves of garlic
1 tsp salt
1 tsp cracked black pepper
2 tsp Italian herb blend
1 1/2 Tbsp tomato paste
2- 14.5 oz cans Swanson beef broth
24 oz jar of your favorite pasta sauce
24 oz water (I used the empty pasta jar to measure)
1 1/2 tsp sugar
1 cup heavy cream
•season and salt soup to taste*
*Ricotta Cheese garnish*
15 oz Ricotta cheese
4 to 5 oz fresh mozzarella cheese
1 Tbsp fresh parsley
1/4 grated parmesan cheese
INGREDIENTS FOR TORTELLINI SOUP
1 lb lean ground beef
1 small onion
2 cloves garlic
2 tsp Italian dried herb blend
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
15.5 oz jar or 2 cups marinara sauce
4 cups beef broth
2 cups water
5 oz fresh baby spinach
salt & pepper to taste
1 cup heavy cream
salt & pepper to taste
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