Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Seasoning
- 4 cups beef broth
- 1 (15 oz) can crushed tomatoes
- 1 teaspoon Italian seasoning
Pasta
- 8 lasagna noodles, broken into pieces
Dairy
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Additional
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Brown the beef and onion: In a large pot over medium heat, cook the ground beef and diced onion together until the beef is fully browned and the onion is softened, about 5-7 minutes. Drain any excess grease to keep the soup from becoming oily.
- Sauté garlic: Add the minced garlic to the pot and cook for about 1 minute until fragrant, stirring continuously to prevent burning.
- Add liquids and seasoning: Pour in the beef broth and crushed tomatoes, then sprinkle the Italian seasoning into the pot. Stir to combine, then bring the mixture to a rolling boil.
- Cook the noodles: Add the broken lasagna noodles to the boiling soup. Reduce the heat slightly and cook uncovered for 10-12 minutes, or until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Incorporate cream: Lower the heat to a gentle simmer and stir in the heavy cream to create a rich, creamy broth.
- Add cheeses: Spoon dollops of ricotta cheese into the soup and sprinkle shredded mozzarella evenly on top. Allow the cheeses to melt slightly before serving, gently stirring if desired.
- Season and garnish: Taste the soup and add salt and pepper according to your preference. Garnish with fresh basil or parsley leaves to add a bright herbal note and color.
- Serve warm: Ladle the lasagna soup into bowls and serve immediately for a comforting and hearty meal.
Notes
- For extra flavor, use Italian sausage instead of ground beef.
- Add fresh spinach or other greens toward the end of cooking to boost the vegetable content.
- Adjust the amount of cream and cheese to make the soup richer or lighter according to taste.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
