Lasagna Soup for Two

1. Heat olive oil in a pot. Add hot sausage and lean beef, and cook until browned. Season lightly with salt and pepper. Spoon off excess grease if needed.

2. Add diced onion and cook until softened. Add garlic and cook for 30 seconds. Stir in tomato paste and cook until deepened in color.

3. Pour in 1.5 cups bone broth and the marinara sauce. Add Italian seasoning, dried basil, salt, and pepper. Bring to a gentle simmer.

4. Add broken lasagna noodles straight into the soup. Simmer for 12-14 minutes, stirring to prevent sticking. Halfway through, add an additional 1 cup bone broth to keep it brothy.

5. In a small bowl, mix ricotta, mozzarella, parmesan, and parsley.

6. Turn off the heat and stir 1/3 cup heavy cream into the soup. Add a small scoop of the cheese mixture directly into the pot so it melts into the broth. Stir in a bit of chopped parsley and basil.

7. Ladle soup into bowls, top with another scoop of the cheese mixture, and finish with fresh herbs and parmesan.