Ingredients
Equipment
Method
Brown the beef
- In a large pot over medium-high heat, brown the ground beef until cooked through, then drain the fat.
- Keep the pot over low while you prep the aromatics so the beef stays warm.
Build the tomato base
- Sauté diced onion for 4 minutes until softened, then add minced garlic and tomato paste and cook for 2 minutes.
- Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring the mixture to a boil.
Cook the noodles
- Add broken lasagna noodles and simmer for 10-12 minutes until tender.
- If the soup looks too thick, add a splash of water or broth and continue simmering until the noodles are done.
Melt the cheeses
- Reduce the heat to low, then stir in shredded mozzarella and shredded cheddar or American cheese until melted and smooth.
- Season with salt and pepper to taste.
Serve with ricotta dollop
- Stir ricotta with parmesan and basil, then spoon a generous dollop into each bowl before serving.
- Finish each serving with a little extra basil if desired.
Notes
Pro tip: broken lasagna noodles thicken the soup as they cook—stir often and keep it at a gentle simmer to prevent sticking. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months, but expect the noodles to soften further on thawing. For a lighter option, use 90/10 ground beef and swap half the mozzarella for part-skim mozzarella.