Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 can (28 oz) crushed tomatoes
- 8 oz cooked lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook until translucent.
- Stir in ground beef and cook until browned. Drain excess fat.
- Add crushed tomatoes and broth; bring to a boil, then reduce heat and simmer for 20 minutes.
- Add cooked lasagna noodles to the soup and simmer for another 5 minutes.
- Stir in ricotta cheese and half of the mozzarella, allowing it to melt into the soup.
- Serve hot, topped with remaining mozzarella, Parmesan, and fresh basil.
Notes
- You can substitute ground turkey or vegan meat for beef.
- For a spicier version, add red pepper flakes.
- Use gluten-free pasta to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg