Ingredients
Meat and Broth
- 1 lb ground beef or turkey
- 4 cups beef broth
Tomato Base
- 1 can (28 oz) crushed tomatoes
- 1 tsp Italian seasoning
Pasta
- 6 oz broken lasagna noodles
Cheese Toppings
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
Instructions
- Brown the Meat: In a large pot or Dutch oven over medium heat, brown the ground beef or turkey until fully cooked, breaking it up into small pieces as it cooks. Season with the Italian seasoning to infuse classic herbal notes.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and beef broth, stirring to combine all the flavors. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes to meld the flavors.
- Cook the Noodles: Stir in the broken lasagna noodles directly into the simmering soup. Continue cooking until the noodles are tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Serve with Cheese: Ladle the hot soup into bowls and top each serving with dollops of ricotta cheese and a sprinkle of shredded mozzarella. The cheeses will melt slightly, adding creamy richness to the soup.
Notes
- Add fresh spinach or torn basil leaves during the last few minutes of cooking for an herby, fresh twist.
- For a lighter option, substitute ground turkey for beef.
- You can use gluten-free noodles to make this recipe gluten-free.
- Leftovers reheat well and flavors develop even more the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Dinner
- Method: Stovetop
- Cuisine: Italian
