This one-pot lasagna soup is inspired by the viral recipe going around, but with some pizazz. It’s even better with homemade chili oil crisp to top it all off!
1. In a large pot, combine the onions, red pepper flakes, garlic, and mushrooms and cook until softened and starting to brown.
2. Add the beef and Italian sausage, breaking up with a wooden spoon.
3. Once the meat is cooked, add the pasta sauce, crushed tomatoes, tomato paste, dried parsley, oregano, sugar, black pepper, soy sauce, fish sauce, and chicken broth. Season to taste as you go! Bring to a simmer.
4. Once the soup comes to a simmer, break up the lasagna noodles and toss them in. Stir, then cover and cook for 30-45 minutes, or until the pasta is tender. Stir in the heavy cream.
5. Make the cheese topping: In a small bowl, combine the ricotta, Parmesan, garlic powder, parsley, salt, black pepper, and red pepper flakes.
6. Serve the soup topped with heaping spoonfuls of the cheese topping, grated Parmesan, and chili oil crisp.
7. Enjoy!
