Ingredients
For the Soup Base:
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1 tablespoon olive oil
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1 small onion, diced
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4 garlic cloves, minced
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1 pound ground beef (or Italian sausage)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried oregano
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1 teaspoon dried basil
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¼ teaspoon crushed red pepper flakes (optional)
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1 tablespoon tomato paste
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1 can (28 ounces) crushed tomatoes
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4 cups beef broth (or chicken broth)
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8 lasagna noodles, broken into 2-inch pieces
For the Cheese Topping:
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1 cup ricotta cheese
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Salt and pepper to taste
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Fresh basil or parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3 to 4 minutes, until soft.
Add garlic and cook for 30 seconds more.
Add the ground beef or sausage. Cook for 5 to 7 minutes, breaking it apart as it browns.
Drain excess grease if needed.
Add salt, pepper, oregano, basil, and red pepper flakes. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the crushed tomatoes and broth.
Stir everything together and bring to a boil.
Once it boils, reduce to a simmer.
Break the lasagna noodles into 2-inch pieces. Drop them into the soup.
Stir to make sure they don’t stick together.
Let simmer for 15 to 20 minutes, until the noodles are tender.
Stir occasionally to prevent sticking.
In a small bowl, combine ricotta, mozzarella, and Parmesan. Season with a little salt and pepper.
You can also add some chopped basil or parsley for freshness.
Ladle the hot soup into bowls.
Top each bowl with a generous spoonful of the cheese mixture.
Let it melt into the soup—or stir it in for cheesy richness throughout.
Garnish with fresh herbs if you like.