# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
02 - 5 oz Italian sausage, casing removed
→ Vegetables & Aromatics
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 2 jalapeños, seeded and finely chopped
08 - Optional: extra jalapeños for garnish, sliced
→ Liquids
09 - 3 1/3 cups beef or vegetable broth
10 - 28 oz canned crushed tomatoes
11 - 2 tbsp tomato paste
→ Spices & Seasonings
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1/2 tsp crushed red pepper flakes
15 - Salt and black pepper, to taste
→ Pasta
16 - 7 oz lasagne noodles, broken into bite-sized pieces
→ Cheese Mixture
17 - 7 oz ricotta cheese
18 - 3.5 oz shredded mozzarella cheese
19 - 1.8 oz freshly grated Parmesan cheese
20 - 1 tbsp fresh parsley, chopped
21 - Optional: 1 small jalapeño, finely diced
→ Garnish
22 - Extra chopped parsley
23 - Sliced jalapeños
24 - Additional grated Parmesan
# Directions:
01 - Heat a large soup pot or Dutch oven over medium-high flame. Add ground beef and Italian sausage; sauté, breaking up meat with a wooden spoon, until fully cooked and browned. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, carrot, red bell pepper, and jalapeños to the pot. Sauté for 5 to 6 minutes until vegetables are softened and aromatic.
03 - Incorporate tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir for 1 minute to develop flavors.
04 - Pour in crushed tomatoes and broth. Bring mixture to a boil. Reduce heat and simmer uncovered for 10 minutes to meld flavors.
05 - Add broken lasagne noodles to the soup. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are al dente.
06 - In a mixing bowl, blend ricotta, mozzarella, Parmesan, parsley, and optional diced jalapeño until smooth.
07 - Taste soup and refine seasoning with additional salt and pepper if needed. Remove from heat.
08 - Ladle soup into bowls. Top each serving with a generous scoop of the cheesy jalapeño mixture. Garnish with extra parsley, sliced jalapeños, and Parmesan. Serve hot.
