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LASAGNA SOUP by Mr. Make It Happen


  • 2 lbs ground beef

  • 1 diced onion

  • 1 tbsps Italian paste

  • Beef bouillon powder to taste

  • AP seasoning and Red pepper flakes to taste

  • 1 pinch of white sugar

  • 2 tbsps diced garlic

  • 4 cups beef broth

  • 28 oz tomato sauce

  • 14 oz diced or crushed tomatoes

  • 2.5 oz Boursin garlic and herbs

  • 1/2 cup mozzarella cheese

  • 1 cup ricotta

  • 1/4 cup grated Parmesan

  • Diced basil and parsley

  • 8 lasagna noodles



  1. Remove some of the stems from the Basil Leaves and stack them on top of each other, roll them up, and give them a nice chop. (If you're in a bind or cannot find any fresh basil, you can use the dried seasoning but fresh is best with recipes like this with very few ingredients)

  2. Chop your parsley the same way you did the basil

  3. Take your garlic cloves and cut the tip off and use the flat end of your nice to crush the garlic and then chop it, feel free to mince it nice and fine if you feel like it

  4. Dice your onion


  1. In a bowl add 8oz of whole-fat Ricotta Cheese and half a pack (2.5 oz) of Boursin garlic and herb cheese

  2. Add about 1/4 cup of grated parmesan cheese and about 1/2 cup of freshly shredded mozzarella cheese

  3. Add your iced parsley and basil

  4. Season with All-Purpose Seasoning and Red Pepper Flakes (season to your preference and taste as you go)

  5. Mix to combine

  6. Place in the refrigerator until you're ready to serve your soup


  1. In a dutch oven or soup pot over high heat add some avocado oil to cover the bottom of your pot

  2. Add your 2lbs of ground beef to the bottom (do not break up yet) until it gets a nice sear

  3. Once it starts searing, start breaking up your beef and cooking it through

  4. Strain any excess fat with a ladle

  5. Add in your diced onion for about 2 min (Allow onions to cook down a bit)

  6. Add beef bouillon powder (optional), 1/2 tbsp each of my All-Purpose Seasoning (or salt, pepper, garlic powder), Red Pepper Flakes (optional if you don't want spice), Italian Herb Paste, and tomato Paste

  7. Mix and Combine for about 2-5 min

  8. Add in your garlic last as it has a tendency to burn and mix in

  9. Add 4 cups of beef broth to help deglaze the skillet so be sure to get around the edges and the bottom when you're mixing and let simmer for about 10 min

  10. Add 1 can of crushed tomatoes (about 14 oz) and 28 oz of tomato sauce and mix


  1. Add in the rest of your basil and some parsley

  2. Add a pinch of sugar to balance all the flavor (taste as you go and adjust the flavor as needed) You may need to add some more salt, beef bouillon powder, or All-Purpose Seasoning

  3. Take your lasagna noodles and break them into 3 pieces and place them right into the pot

  4. Mix and place the lid on until the noodles are an al dente texture. Cook for about 15-20 minutes


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1 Comment

Erin Costante
Erin Costante
Oct 15, 2023

That was delicious!

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