Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat and cook until browned, breaking it up with a spoon. Drain off excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir in oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until noodles are tender, stirring occasionally.
- Ladle the soup into bowls. Top each serving with shredded mozzarella and grated Parmesan cheese. Serve immediately.
Notes
You can add other vegetables like carrots or celery with the onion. For a vegetarian option, omit the meat and use vegetable broth.