Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the onion and garlic, cooking until softened.
- Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- Add the broken lasagna noodles and cook until tender, about 10 minutes.
- In a small bowl, mix the ricotta, mozzarella, and Parmesan cheese.
- Serve the soup hot, topped with a scoop of the cheese mixture and fresh basil if desired.
Notes
- Use ground turkey or plant-based meat for a lighter option.
- For extra flavor, add 1/2 teaspoon of red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg