Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 24 ounces crushed tomatoes
- 6 cups beef broth
- 8 to 10 dry lasagna noodles, broken into 1-inch pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent, breaking the meat into small crumbles as it cooks.
- Drain any excess fat from the pot. Add the minced garlic, tomato paste, oregano, and basil. Stir constantly for about 1 to 2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
- Pour in the crushed tomatoes and beef broth. Season with salt and black pepper. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil. Once boiling, add the broken lasagna noodle pieces.
- Reduce the heat to medium-low. Simmer the soup uncovered for about 12 to 15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- While the soup simmers, mix the ricotta, mozzarella, and parmesan cheese in a small bowl. This will be your “cheesy dollop” for the top.
- Taste the soup and add more salt or pepper if needed. If the soup is too thick, you can add a splash more broth.
- Ladle the hot soup into bowls. Top each serving with a generous spoonful of the cheese mixture and a sprinkle of fresh herbs. Serve immediately while the cheese is melty.
- Cook Time: 30 minutes