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

Ree Drummond's lasagna soup is a comforting dish perfect for chilly nights. Made with lasagna noodles, ground beef, pork, herbs, and cheese, it's hearty and satisfying. Drummond, known as The Pioneer Woman, emphasizes the soup's meaty and cheesy flavors, ideal on cold evenings.

For the soup, you'll need 12 uncooked lasagna noodles, 1 pound of ground beef, 1 pound of pork sausage, 1 14.5-ounce can of whole tomatoes, 1 yellow onion, 4 garlic cloves, 2 sprigs of thyme, 1 sprig of oregano, 4 cups of vegetable or chicken stock, ¾ cup of white wine, ½ cup of heavy cream, ¼ cup of olive oil, and 3 tablespoons of tomato paste.

For the ricotta dumplings, gather 1 cup of ricotta cheese, ½ cup of grated Parmesan cheese, 1 tablespoon of minced parsley, 1 tablespoon of minced basil, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper.

Start by chopping herbs and vegetables. In a large pot, heat olive oil and sauté onions, garlic, oregano, and thyme for about two minutes until softened. Add ground beef and pork, seasoning with salt and pepper, and cook for five minutes. Break up the meat with a masher or spoon. Stir in tomato paste and cook for a minute before adding white wine. Deglaze the pot, then add the can of tomatoes and their juice. Season with chicken stock, herbs, and bring to a boil.

Simmer the soup for 20 minutes, but for richer flavors, extend it to 40 minutes. Cook lasagna noodles according to Drummond's instructions, breaking them into smaller pieces. Add noodles to the simmering soup and save some pasta water. Finish with heavy cream, and when the soup is ready, serve with ricotta dumplings made from ricotta, Parmesan, parsley, basil, salt, and pepper. The dumplings add a delightful contrast to the rich broth, topped with a sprinkle of basil for garnish.