Creamy Lasagna Soup

Ingredients

• Meat & Base:

  • 1 pound ground beef (preferably 85/15) (or substitute half ground beef and half Italian sausage)

  • 1 tablespoon olive oil (or butter)

  • 1 medium yellow onion, diced

  • 2 to 3 cloves garlic, minced

• Broth & Tomatoes:

  • 4 cups beef broth or beef bone broth

  • 15 to 28 ounces tomato sauce, crushed tomatoes, or marinara sauce (depending on how tomato-heavy you prefer)

  • 2 tablespoons tomato paste (optional, for deeper flavor)

• Herbs & Seasonings:

  • 1 to 2 teaspoons Italian seasoning (or a mix of dried basil, oregano, and thyme)

  • Pinch of red pepper flakes or Calabrian chili flakes (optional, for a little heat)

  • Salt and freshly ground black pepper, to taste

• The Creamy Cheesy Finish:

  • ½ cup heavy whipping cream

  • ½ cup whole-milk ricotta cheese

  • ½ cup shredded mozzarella cheese (plus extra for topping)

  • ⅓ to ½ cup grated Parmesan cheese

  • Fresh basil, chopped (for garnish)

  • Optional: Low-carb pasta (like Kaizen radiatori) or zucchini noodles/spaghetti squash if desired.

Instructions

1. Sauté the Aromatics

• Heat a large pot or Dutch oven over medium heat and add the olive oil.

• Add the diced yellow onion and sauté for 4 to 5 minutes until translucent and soft.

• Stir in the minced garlic, Italian herbs, and red pepper flakes, cooking for about 30–60 seconds until fragrant.

2. Brown the Meat

• Add the ground beef (and/or Italian sausage) to the pot.

• Season with a pinch of salt and pepper. Cook, breaking the meat apart with a spatula, until completely browned (about 8–10 minutes).

• Note: Drain any excess grease if desired, though leaving a little adds richness to the soup.

3. Build the Soup Base

• Pour in the beef broth, tomato sauce (or crushed tomatoes), and tomato paste. Stir well to combine.

• Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 to 20 minutes so the flavors can fully meld together.

4. Make It Creamy and Cheesy

• Reduce the heat to a gentle simmer. Stir in the heavy cream, ricotta cheese, and shredded mozzarella until completely melted and smooth.

• Let it simmer gently for another 3 to 5 minutes, stirring frequently.

• Taste the soup and adjust salt and pepper if necessary. (If you are using a low-carb pasta alternative, you can drop it in here to cook according to package instructions).

5. Serve and Garnish

• Ladle the hot soup into bowls.

• Top generously with grated Parmesan cheese, a dollop of extra ricotta, and fresh chopped basil. Enjoy hot!