Lasagna Soup

Step 1

Place a 5 QT Dutch oven or large soup pot over medium-high heat. Mush the ground beef and ground turkey together and add it to the pot. Allow the meat to cook, stirring and breaking it up into small chunks with a cooking spoon or spatula. When the meat has started to separate into chunks, add the chopped onion and stir together. Cook a few more minutes until the meat is cooked and the onions are softened.

Step 2

Add the minced garlic, Italian seasoning, basil, salt, black pepper, and crushed red pepper and stir together with the meat. Cook for another minute. Add the tomato paste and stir into the meat. Cook for another minute, stirring until the paste has softened.

Step 3

Add the broth, crushed tomatoes and pasta sauce to the pot and stir to combine. Add the broken lasagna noodles. Stir together and make sure the noodles are covered by the liquid. Bring the pot to a boil and then reduce the heat to low to simmer. Simmer for 15-18 minutes until the pasta is cooked al dente or to your preference.

Step 4

Remove the pot from heat and stir in the half and half until fully combined.

Step 5

Serve each bowl topped with two tablespoons of ricotta cheese as a garnish and sprinkle on a little parsley if desired.