Ingredients
Method
Preparation
- In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Once no longer pink, drain excess fat.
- Toss in the diced onion and garlic, cooking until the onion is translucent and fragrant, about 3-5 minutes.
- Pour in the crushed tomatoes and beef broth, mixing well to combine.
- Sprinkle in the Italian herbs, salt, and pepper, stirring to incorporate the flavors.
- Bring to a boil, then add the broken lasagna noodles. Reduce heat and simmer for about 10 minutes, stirring occasionally until pasta is tender.
- Once pasta is cooked, spoon in the ricotta cheese and half of the mozzarella. Stir until melted and creamy.
- Ladle the soup into bowls, top with remaining mozzarella, and garnish with fresh basil.
Notes
To enhance flavor, allow the soup to simmer for longer. If you have leftovers, store in an airtight container for 3-4 days or freeze for longer storage.