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 over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 4–5 minutes.
- Introduce the ground beef to the pot. Cook until it’s nicely browned, stirring occasionally, about 6–8 minutes.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute until fragrant.
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir to combine.
- Bring the mixture to a boil, then add the broken lasagna noodles. Add the remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat and let it simmer until the noodles are tender, about 10-12 minutes.
- Stir in the heavy cream. If you desire a thinner soup, add 1-2 cups of additional chicken broth at this point.
- For extra creaminess, you can stir in shredded mozzarella or parmesan cheese directly into the soup.
- Spoon the lasagna soup into bowls, topping each serving with ricotta cheese, additional mozzarella, and parmesan cheese. Finish with a sprinkle of fresh basil.
Notes
Serve with crusty bread or a light salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian