Ingredients
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 4 cups beef or vegetable broth
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook ground beef or sausage until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
- Add tomato paste, crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
- Stir in broken lasagna noodles and simmer for 10–12 minutes until noodles are tender.
- In a small bowl, mix ricotta cheese with a bit of Parmesan, salt, and pepper.
- Ladle soup into bowls and top each with a dollop of the ricotta mixture, mozzarella, and extra Parmesan. Garnish with chopped basil or parsley and serve hot.
Notes
- Use ground turkey or lentils as a lighter or vegetarian alternative.
- Add veggies like spinach or zucchini for more nutrients.
- Use plant-based cheese for a dairy-free version.
- To make it creamier, stir in a splash of heavy cream or half-and-half before serving.
- Store soup base separately if freezing and add fresh noodles when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
