Ingredients
- Olive oil: 1 tablespoon
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Italian seasoning: 2 teaspoons
- Diced tomatoes: 28 ounces
- Tomato sauce: 15 ounces
- Beef broth: 4 cups
- Lasagna noodles, broken: 8 ounces
- Ricotta cheese: 15 ounces
- Mozzarella cheese, shredded: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Fresh basil, chopped: 1/4 cup
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes. Stir in Italian seasoning, diced tomatoes, and tomato sauce.
- Step 3: Pour in beef broth and bring to a boil. Add broken lasagna noodles and stir well. Reduce heat to low, cover, and simmer for 15-20 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
- Step 4: Stir in half of the mozzarella cheese and half of the parmesan cheese until melted.
- Step 5: Serve hot, topped with a dollop of ricotta cheese, remaining mozzarella and parmesan cheese, and fresh basil.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals.
- Garnish each serving with a generous dollop of ricotta and a sprinkle of fresh basil for a restaurant-worthy presentation.
- For a richer flavor, brown the ground beef with a tablespoon of tomato paste before adding the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American