LASAGNA SOUP: Delicious, Comforting & Easy to Make/Plus Southern New Mexico in December

I can't imagine anyone not loving this Lasagna Soup. It's delicious, comforting, and easy to make with everything you love about lasagna, only in soup form. It's perfect for those colder Fall and Winter nights. Speaking of which, in this video, I also share what it looks like in December in Southern New Mexico. A drive along the pecan orchards always puts me in a good mood. Read on for the recipe, and remember that a printable version can be found at https://www.marcyinspired.com.

If you're interested in something you saw in my video, I've curated a list of kitchen tools, utensils, and dishes in my Amazon Storefront.
Just click on this link: https://amzn.to/4oHEyy9
I earn from qualifying purchases.

Lasagna Soup

3 Tbsp. olive oil
1 lb. groud beef or Italian sausage or a combination of the two
1 white or yellow onion, chopped
6 cloves of garlic, minced
3 Tbsp. tomato paste
Italian seasonings of your choice
I use:
salt & pepper to taste
1 tsp. dried parsley
1 tsp. dried Italian oregano
1 tsp. thyme
a small bunch of fresh basil, chopped
1 24oz. jar marinara sauce
6 - 8 cups beef broth
1/2 lb. lasagna noodles, broken into bite size pieces
1/2 cup heavy cream

For the cheese mixture, you will need:

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1/4 cup fresh parsley, chopped (if using dried, use approx. 1 - 2 Tbsp.)
salt & pepper to taste

Heat a large pot on the stovetop with enough olive oil to coat the bottom (approx. 3 Tbsp.) Once hot, sauté the onion in it. Add in the meat and break it up as it cooks. Add in the minced garlic and all the seasonings. Add in the tomato paste and stir to combine. Next, add the marinara sauce and the beef broth. The amount of broth will depend on the consistency you want your soup to have. Let it come to a boil then add in broken pieces of lasagna noodles. Continue cooking until noodles are fully cooked. Pour in heavy cream and stir well, then remove from stove.
In separate bowl add in the ricotta cheese, the mozzarella cheese, the parmesan cheese, the parsley, and salt & pepper to taste. Mix to combine. You can either take the cheese mixture and form balls with it that are approximately 2 inches in diameter and drop them into the soup. Or you can serve a dollop on top of each bowl of soup. Enjoy while hot.

Thanks so much for checking out this video. If you liked it, please give it a Thumbs Up and Subscribe to this channel if you haven't already done so. I also invite you to follow me on Instagram at   / marcyinspired   or on Facebook at   / marcyinspired  

*All music in this video used with rights from Storyblocks:
"Walk in the Park" - Neil Cross
"Light Acoustic Background"
"Sweet Christmas"