Ingredients

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 you want a thinner soup)

2 teaspoons kosher salt, divided (or more to taste)

12 lasagna noodles, uncooked and broken into 2″ pieces

½ cup heavy cream (optional)

1 cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

½ cup ricotta cheese

6 tablespoons fresh basil, finely chopped

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent. Add the ground beef and sauté until browned all over, breaking it up with a spoon as it cooks.

Step 2: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute until fragrant.

Step 3: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil, then add the broken lasagna noodles. Add the remaining 1 teaspoon of kosher salt or more to taste. Reduce heat and simmer until the noodles are tender, about 10-12 minutes.

Step 4: Stir in the heavy cream to add richness. If you prefer a thinner soup, add 1 to 2 cups of extra chicken broth. For an extra creamy texture, stir shredded mozzarella or parmesan cheese directly into the soup until melted.

Step 5: Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese, additional shredded mozzarella, parmesan cheese, and freshly chopped basil. Serve immediately and enjoy!

Tips & Variations

Use ground turkey or Italian sausage as a flavorful alternative to ground beef.

For a vegetarian version, omit the beef and use vegetable broth with additional mushrooms or other vegetables.

Add a pinch of nutmeg to the ricotta topping for an extra layer of flavor.

Make it spicier by increasing the red pepper flakes or adding a dash of hot sauce.

If you want to prep ahead, cook the soup through step 3, then refrigerate. Reheat gently and add cheese and cream just before serving.

FAQs

Can I use regular pasta instead of broken lasagna noodles?

Yes, any short pasta like penne or rigatoni works well if you don’t have lasagna noodles on hand. Just adjust the cooking time according to the pasta package instructions.

Is the heavy cream necessary?

No, the heavy cream is optional but adds a lovely richness and creaminess to the soup. You can leave it out or substitute with half-and-half or a non-dairy creamer if you prefer.