Lasagna Soup Recipe

Heat the oil in a Dutch oven over medium heat, then cook the onion and carrot for 4 minutes, until soft. Crumble in the beef and cook for 7 to 8 minutes, until no pink remains and the pieces look browned, then add the garlic for 30 seconds.

Stir in the tomato paste and cook for 1 to 2 minutes, until it turns a deep brick red and smells sweet.

Add the crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, pepper, sugar, pepper flakes, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook partly covered for 15 minutes, until the broth looks slightly thickened.

Stir in the pasta and simmer for 8 to 10 minutes, stirring every 2 minutes, until the noodles are al dente, 1 minute short of the package time.

Remove the bay leaf, then stir in the spinach until wilted. Lower the heat and gently stir in the cream without boiling, until the broth turns a soft red orange. Taste and add salt if needed.

Mix the ricotta, 1/4 cup mozzarella, chopped basil, garlic powder and 1/4 teaspoon salt if not already prepared. Ladle the soup into warm bowls, spoon a generous dollop of the ricotta mixture on each, and sprinkle with the shredded mozzarella. Garnish with basil and serve right away, while the cheese melts into the broth.