Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir in the oregano, basil, salt, and pepper. Bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Add the broken lasagna noodles to the pot. Increase the heat to medium and cook, stirring occasionally, until the noodles are tender, about 8-10 minutes. Be careful not to overcook the noodles.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh parsley.
Nutrition
Notes
You can add other vegetables like chopped carrots or celery along with the onion. For a vegetarian option, omit the meat and use vegetable broth.