Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef, 80/20
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth, more if you want a thinner soup
- 2 teaspoons kosher salt, divided or more to taste
- 12 lasagna noodles, uncooked and broken into 2” pieces
- ½ cup heavy cream, optional
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese, freshly grated
- ½ cup ricotta cheese
- 6 tbsp fresh basil, finely chopped
Instructions
- Heat the olive oil in a large pot or dutch oven and add the onion. Cook until soft.
- Add the beef and sauté until browned.
- Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Add the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles and remaining 1 teaspoon of kosher salt.
- Reduce heat and simmer until the noodles are tender.
- Stir in the heavy cream. Add extra chicken broth if you prefer a thinner soup.
- Spoon into bowls and top with ricotta, mozzarella, parmesan, and fresh basil.
Notes
- For extra creaminess, stir shredded mozzarella or parmesan directly into the soup.
- Adjust broth quantity to achieve your preferred soup thickness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg