Lasagna Soup

In a large Dutch oven over medium-high heat, add olive oil. Add the diced onion and season with Italian seasoning, smoked paprika, and dried oregano. Sauté until the onions are soft and translucent.

Add the minced garlic and tomato paste. Stir and cook for one minute until fragrant.

Add the ground Italian sausage and ground beef to the pot. Use a spoon to break up the meat and cook until it's fully browned.

Pour in the marinara sauce and beef broth. Stir everything together and bring the soup to a low boil.

Break the lasagna noodles into bite-sized pieces and add them to the simmering soup. Stir and cook for about 15 minutes, or until the noodles are tender.

Reduce the heat and stir in the heavy cream, half of the mozzarella cheese (1/2 cup), and about 2/3 of the Parmesan cheese (1/2 cup).

Add the chopped fresh basil, stir to combine, then turn off the heat.

While the soup rests, prepare the ricotta topping. In a small bowl, combine the ricotta cheese, the remaining mozzarella (1/2 cup), the remaining Parmesan (1/4 cup), 2 tablespoons of chopped parsley, and black pepper to taste.

Mix the ricotta topping ingredients until well combined.

Ladle the hot soup into serving bowls. Top each bowl with a generous dollop of the ricotta mixture.

Garnish with the remaining fresh parsley and serve immediately.