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 desired)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked, broken into 2-inch pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons 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 softened and translucent, about 3 to 5 minutes.
- Add ground beef and sauté until browned all over, breaking it apart with a wooden spoon.
- Stir in minced garlic, red pepper flakes, oregano, and 1 teaspoon of kosher salt. Add tomato paste, stir until blended, about 1 to 2 minutes.
- Pour in tomato sauce, diced tomatoes, and chicken broth. Bring to a gentle boil.
- Add broken lasagna noodles, taste, and add remaining salt as necessary. Lower the heat and simmer until noodles are tender, about 10 to 12 minutes.
- Stir in heavy cream, and add extra broth if a thinner soup is desired. Add shredded mozzarella or parmesan into the soup.
- Ladle soup into bowls and top with dollops of ricotta, mozzarella, parmesan, and fresh basil. Serve warm.
Notes
For best flavor, use high-quality canned tomatoes and fresh herbs. Customize the recipe with different meats or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg