(Easy) Creamy Lasagna Soup

Servings: 4-5

• 2 tbsp. Olive Oil
• 1/2 Sweet Onion, chopped
• 3 Garlic Cloves, minced
• 1/2 lb. Ground Beef
• 1/2 lb. Spicy Italian Sausage
• 3 tbsp. Tomato Paste
• 1 tbsp. Dried Italian Herbs, or fresh oregano and parsley leaves
• 24oz. Marinara Sauce or Tomato Sauce
• 1/4 cup Heavy Cream
• 4 cups Chicken or Vegetable Broth
• 3 cups Pasta (broken lasagna noodles or your favorite pasta)
• 2 cups Fresh Spinach, chopped
• 3/4 cups Whole Milk Ricotta
• 1/2 cups Freshly Grated Parmesan Cheese
• Fresh Basil, for garnish

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.
9. In a small bowl, mix the ricotta and parmesan cheese together.
10. Serve the lasagna soup warm with a generous dollop of the ricotta mixture and freshly chopped basil. Enjoy!