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

• 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

I added the parsley, then brought my broth to a boil.

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.

While my soup was simmering, I cooked the lasagna noodles.

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.

I also prepped the herbs for my ricotta dumplings.

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

Once the soup finished simmering, I added the heavy cream.

My soup was almost ready!

Then I added the lasagna noodles, along with a few extra ladles of pasta water.

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

I made the ricotta dumplings while the soup continued to simmer.

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 served each bowl with dollops of ricotta dumplings, plus a sprinkle of basil on top.

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.

The Pioneer Woman’s lasagna soup is perfect for a chilly night.

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.