POV: it’s cozy season and you made lasagna soup Recipe (inspired by the sapor) 2 tablespoons olive oil 1 medium onion,chopped 3–4 garlic cloves, minced 1/2 red bell pepper 1 pound ground beef 1 tablespoon tomato paste 1 can passata 1 tsp sugar 4 cups beef broth Water as needed 1 cup heavy cream 8 lasagna noodles, broken into bite-size pieces 1 teaspoon Italian seasoning 1 teaspoon all-purpose seasoning ½ teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon garlic powder (if not already used fresh) 1 teaspoon dried basil 2 tablespoons fresh basil, chopped (plus more for garnish) 2 tablespoons fresh parsley, chopped (plus more for garnish) Salt and black pepper, to taste Mozzarella cheese Permasian cheese grated Optional: pinch of crushed red pepper flakes for heat Instructions Cook the Meat and Aromatics Heat olive oil in a large pot over medium-high heat. Add the onion and chopped bell pepper cook until softened, about 5 minutes. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. Build the Flavor Base Add garlic (or garlic powder), tomato paste, Italian seasoning, all-purpose seasoning, thyme, oregano, and dried basil. Stir for 1–2 minutes until fragrant. Add Tomato and Broth Pour in the passata and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add sugar to balance the acidity. Season with salt and pepper. Bring to a gentle boil. Cook the Noodles Add the broken lasagna noodles directly into the pot. Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until noodles are just tender. Make It Creamy Stir in the heavy cream and let it simmer for 2–3 minutes until the soup is creamy and slightly thickened. Finish and Serve Stir in cheese ,fresh basil and parsley. Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra fresh herbs , grated cheese or a drizzle of olive oil. #lasagnasoup #cozyseason #winterdinner #DinnerIdeas #dinnerrecipe - @on_todays_bake