Lasagna Soup

INGREDIENTS:

1 tablespoon olive oil

1 pound ground beef or Italian sausage

1 medium onion, diced

3 garlic cloves, minced

4 cups chicken or beef broth

1 can (14 ounces) diced tomatoes

1 can (6 ounces) tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for a kick)

8 lasagna noodles, broken into smaller pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil, chopped, for garnish

DIRECTIONS:

Step 1: Brown the Meat

Heat olive oil in a large pot over medium heat.

Add the ground beef or sausage and cook until browned, breaking it up into small pieces. Drain excess fat if necessary.

Step 2: Sauté Aromatics

Add the diced onion and garlic to the pot. Cook for 2-3 minutes until softened and fragrant.

Step 3: Build the Broth

Stir in the tomato paste, cooking for 1-2 minutes to deepen the flavor.

Add the diced tomatoes, broth, basil, oregano, red pepper flakes (if using), salt, and pepper. Bring to a boil.

Step 4: Cook the Noodles

Add the broken lasagna noodles directly into the pot. Reduce the heat to medium and let them cook for 10-12 minutes, or until tender. Stir occasionally to prevent sticking.

Step 5: Add the Cheesy Topping

In a small bowl, mix ricotta, Parmesan, and a pinch of salt and pepper.

Step 6: Serve

Ladle the soup into bowls.

Top each bowl with a dollop of the ricotta mixture, a sprinkle of mozzarella, and fresh basil.