Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 6 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 8 lasagna noodles, broken into bite-sized pieces
- Salt and black pepper to taste
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is fully browned and the onions are soft. Drain any excess fat if necessary.
- Add the minced garlic and tomato paste to the pot. Stir constantly for about 1 minute until the garlic is fragrant and the paste turns a deep red.
- Pour in the crushed tomatoes and the beef broth. Stir in the oregano, basil, red pepper flakes, salt, and pepper.
- Bring the mixture to a rolling boil. Once boiling, add the broken lasagna noodles.
- Reduce the heat to medium-low. Let the soup simmer for 12 to 15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom.
- While the soup simmers, mix the ricotta, mozzarella, parmesan, and parsley in a small bowl. Set this aside.
- Once the noodles are cooked, taste the broth and add more salt or pepper if needed.
- Ladle the hot soup into bowls and place a generous spoonful of the cheese mixture in the center of each bowl. Serve immediately.
- Cook Time: 30 minutes