Ingredients
Scale
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 6 cups beef broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- Salt and black pepper to taste
- 1 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 cook until it is completely browned. Drain any excess fat from the pot.
- Add the diced onion to the pot with the beef. Sauté for about 5 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until you can smell the fragrant herbs.
- Add the tomato paste and stir it into the meat mixture. Cook for another 2 minutes to caramelize the paste slightly.
- Pour in the crushed tomatoes and the beef broth. Stir well to combine all the ingredients.
- Bring the liquid to a gentle 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 fresh parsley in a small bowl.
- Season the soup with salt and pepper to taste.
- Ladle the hot soup into bowls and top each serving with a large spoonful of the cheese mixture. Serve immediately.
- Cook Time: Not specified