Easy Lasagna Soup

In a medium bowl, combine the ricotta cheese, Boursin cheese, grated Parmesan, fresh basil, and fresh parsley. Mix well until thoroughly combined.

Cover the bowl and refrigerate the ricotta mixture until ready to serve.

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and slightly crispy. Drain off excess fat.

Add the diced onion to the pot with the beef and cook for about 3-5 minutes, or until softened and translucent.

Stir in the Italian herbs paste, tomato paste, beef bouillon powder (if using), and red pepper flakes. Cook for 1 minute until fragrant.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes and tomato sauce. Stir to combine.

Stir in the sugar, all-purpose seasoning, and a pinch of salt and pepper to taste. Bring the soup to a simmer, then reduce heat to low, cover, and let it simmer for at least 10-15 minutes to allow the flavors to meld.

Break the lasagna noodles into thirds and add them directly to the simmering soup. Stir gently to submerge them.

Cover the pot and let the noodles simmer in the soup for about 15-20 minutes, or until al dente. Stir occasionally to prevent sticking.

Ladle the hot lasagna soup into bowls. Top each serving with a generous scoop of the prepared ricotta cheese mixture and a sprinkle of fresh parsley.