Sort ingredients
khloe_arias
QR Code
Listen
Pdf
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, diced bell peppers and sauté until softened, about 3-4 minutes.
In the same pot add the ground beef, ground sausage, and cook, breaking it apart with a spoon. Add seasonings and cook until browned, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
Add tomatoes paste, stir until combined, and cook until deepened in color. Add tomato sauce and fire roasted tomatoes, stir until well combined.
Add the beef broth (or chicken), stir to incorporate. Add beef bouillon base, seasonings and salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to medium low and let it simmer for 10 minutes to allow the flavors to meld together.
Add the broken lasagna noodles to the soup. Stir well and let it simmer for 10-12 minutes, or until the noodles are cooked al dente.
Add heavy cream, ricotta mixture, fresh herbs (basil, parsley) Parmesan cheese, mozzarella cheese and stir until well combined
In a medium mixing bowl, combine the ricotta, Boursin garlic and chive cheese, parsley shredded mozzarella, and grated Parmesan in a bowl. Season with a pinch of salt and pepper.