Ravioli Lasagna Soup
Ingredients
- 25 oz Bag of Frozen Ravioli
- 1/2 lb Ground Beef
- 1/2 lb Hot Italian Sausage
- 1 Bell Pepper
- 1 White Onion
- 4 Large Carrots
- 32 oz Unsalted (or low sodium) Beef Broth
- 6 oz Tomato Paste
- 14.5 oz Diced Tomatoes
- 15 oz Whole Milk Ricotta
- 1.5 cups Grated Parmesan Cheese
- 1 cup Shredded Mozzarella
- 2 tbsp Dried Parsely
- 2 tbsp Dried Oregano
- 2 tbsp Dried Basil
Instructions
- In a small bowl, mix together 1 cup of the ricotta cheese, 1 tbsp each of the dried parsley, oregano and basil, a 1/3 cup of the mozzarella, and a 1/3 cup of the parmesan. Set this aside until serving.
- Diced onions, carrots, and bell pepper. Sauté in a pan on medium heat for 3-4 minutes, constantly stirring.
- Add sausage and ground beef into the pan with the veggies and brown.
- Remove grease from the meat in the pan.
- Add in the tomato paste, stir it into the meat and veggies, and cook for 1-2 minutes.
- Add in the can of diced tomatoes and the broth and bring to a boil.
- Once the broth is boiling, add in your frozen ravioli and cook according to the package instructions.
- Ladle the soup into bowls, and dollop the ricotta mixture on top. Garnish with the shredded mozzarella.
Video
Notes
Freezing Instructions: To freeze the soup, leave out the ricotta mixture and transfer the soup into a freezer safe container, and store it in the freezer for 2-3 months. When you're ready to enjoy it again, let the soup thaw overnight in the fridge, then reheat it over low heat on the stovetop. If you're making to immediately freeze, leave out the ravioli and add it to the soup base once reheated.