We made Lasagna Soup! 🍂 #shorts

Lasagna Soup Recipe: Ingredients • 1 medium yellow onion, diced • 4 cloves garlic, minced • 1 lb ground beef, Italian sausage, or half & half • 2 tbsp tomato paste (regular, not double concentrated) • 1 tsp each: dried oregano, dried basil, red chili flakes, kosher salt, black pepper • Option A: 1 (28 oz) can crushed tomatoes + 1 tsp sugar + ½ tsp extra dried basil • Option B: 1 (24 oz) jar Carbone Four Cheese sauce (skip sugar, reduce cream) • 5 cups (40 fl oz) chicken or beef broth • ½ box lasagna noodles, broken into bite-sized pieces • ¼–½ cup heavy cream (use ¼ cup if using Carbone sauce) • Fresh basil, chopped (for finishing) Cheese Mixture (Topping): • 1 cup ricotta • 1 cup shredded mozzarella • ½ cup grated Parmesan • 1–2 tbsp chopped fresh basil • Pinch of salt + pepper Instructions 1. Brown the Meat: In a large pot, cook ground beef or sausage until browned. Drain excess fat. 2. Sauté Aromatics: Add onion and cook 5 minutes until soft. Stir in garlic, oregano, dried basil, chili flakes, salt, and pepper. Cook for 1 minute. 3. Build the Base: Stir in 2 tbsp tomato paste and cook 2 minutes to deepen the flavor. Add crushed tomatoes + sugar or Carbone sauce. Pour in broth, stir, and bring to a boil. Reduce heat to a gentle simmer. 4. Cook Pasta: Stir in broken lasagna noodles. Simmer 15–20 minutes, stirring occasionally, until noodles are tender. 5. Finish Soup: Stir in heavy cream (¼ cup if using Carbone). Taste and adjust seasoning as needed. 6. Make Cheese Mixture: In a small bowl, combine ricotta, mozzarella, Parmesan, basil, salt, and pepper. 7. Serve: Ladle soup into bowls and top with a generous dollop of the cheese mixture. Sprinkle fresh basil over the top.