This easy lasagna soup by ‘The Pioneer Woman’ star Ree Drummond is one of my favorite fall dishes

To make 8-10 servings of Drummond’s lasagna soup, you’ll need:

• 12 uncooked lasagna noodles
• 1 pound of ground beef
• 1 pound of pork sausage, casings removed
• 1 14.5-ounce can of whole tomatoes with juice
• 1 yellow onion, halved and sliced
• 4 garlic cloves, minced
• 2 sprigs of thyme, minced
• 1 sprig of oregano, minced
• 4 cups of vegetable or chicken stock
• ¾ cup of white wine (or stock)
• ½ cup of heavy cream
• ¼ cup of olive oil
• 3 tablespoons of tomato paste
• 1 tablespoon of chopped parsley, plus more for serving

For the ricotta dumplings, you’ll need:

• 1 cup of whole-milk ricotta cheese
• ½ cup of freshly grated Parmesan cheese
• 1 tablespoon of minced parsley
• 1 tablespoon of minced basil, plus more for garnish
• ½ teaspoon of kosher salt
• ½ teaspoon of black pepper

Compared to some soups I’ve made, such as Ina Garten’s chicken chili, there’s very little required prep for Drummond’s recipe.

All I had to do was slice the onions, chop some parsley, and mince my garlic, thyme, and oregano.

I cooked the veggies and herbs over medium heat for about two minutes, stirring occasionally, until they began to soften.

I increased the heat to medium-high before adding the ground beef and sausage.

I broke up the beef and sausage with a meat masher, which made this step super quick. A wooden spoon would also do the trick.

Drummond recommends draining off “at least half of the grease” once your meat is ready.

I stirred everything together again, allowing the wine to deglaze the bottom of the pot.

Drummond’s recipe calls for a 14.5-ounce can, but I could only find 28-ounce cans at the store. I decided to use the entire can so my soup would have even more broth.

I crushed the whole tomatoes with a wooden spoon as I stirred everything together.

I used store-bought stock when I tested this recipe, but if you have extra time, homemade chicken stock would make it even better.

Once my soup was boiling, I reduced the heat so it could simmer.

Drummond recommends simmering your soup for 20 minutes. I had some extra time and wanted the flavors to develop a little longer, so I opted for 40 minutes instead.

Drummond’s recipe calls for 12 lasagna noodles, but I used the entire box. I have a strict No Noodle Left Behind policy.

I filled a pot with salted water and brought it to a boil, breaking the noodles into smaller pieces as I added them.

Drummond says you should let the noodles cook for about a minute less than the package instructions, until they’re almost tender, so I cooked my pasta for nine minutes total.

After draining the noodles, I drizzled some olive oil on top to prevent them from sticking together. I had a feeling my broth would need far more liquid once I added the noodles, so I also saved the pasta water.

All I needed to do was mince some more parsley and basil.

My soup was almost ready!

I let the soup simmer for five minutes after adding the noodles and pasta water.

I added the ricotta and Parmesan cheeses to a bowl, along with the chopped parsley and basil.

I seasoned the mixture with salt and pepper and stirred everything together, molding it into one big ball I could scoop my little dumplings out of.

I loved how the ricotta dumplings popped against the deep-red broth of the soup, and the sprinkle of basil on top was a nice touch. The curves of the lasagna noodles peeking through the surface made my bowl look especially inviting.

I opted for small dumplings because I liked their presentation, but you could also use big dollops if you prefer.

I made Drummond’s lasagna soup for my fiancé, who called it “the best of both worlds.” That first spoonful of meat, pasta, and cheese instantly warmed our souls.

The broth needed a little more salt to taste, but it went so well with the creamy ricotta dumplings. I recommend really mixing them into the broth to give your soup even more of a flavor punch, and make sure to break the noodles into smaller pieces so they’re easier to pick up with each spoonful.

Whether you’re looking to de-stress or want a cozy night in, Drummond’s lasagna soup is the comfort dinner of dreams.