Ingredients
Meat and Vegetables
- 1 lb ground beef or sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
Soup Base and Seasoning
- 1 can (14 oz) crushed tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
Pasta and Cheese Toppings
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Brown the Meat and Onion: In a large pot over medium heat, cook the ground beef or sausage along with the chopped onion until the meat is browned and the onion is soft. Drain any excess fat to keep the soup from becoming greasy.
- Sauté the Garlic: Add the minced garlic to the pot and cook for about 1 minute until fragrant, ensuring not to burn it.
- Add Liquid and Seasoning: Stir in the crushed tomatoes, beef broth, and Italian seasoning. Bring the mixture to a boil to blend all the flavors.
- Cook the Pasta: Add the broken lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook until the pasta is tender, about 10-12 minutes. Stir occasionally to prevent sticking.
- Season the Soup: Taste the soup and season with salt and pepper as desired to enhance the flavor.
- Serve with Cheese Toppings: Ladle the soup into bowls and top each serving with spoonfuls of ricotta cheese, shredded mozzarella, and grated parmesan for the classic cheesy lasagna finish.
Notes
- Add fresh spinach to the soup for an extra boost of nutrients and color.
- Use ground turkey or chicken as a lighter alternative to beef or sausage.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
- You can substitute beef broth with vegetable broth to modify the flavor profile.
- For a vegetarian version, omit the meat and use vegetable broth along with sautéed mushrooms or lentils.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
