Ingredients
Main 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-inch pieces
Cheese and Garnishes
- 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
- Sauté Aromatics and Brown Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent. Add the ground beef and sauté, breaking it up with a spoon, until it is browned all over.
- Add Flavorings: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for a couple more minutes until fragrant and combined.
- Combine Sauce Ingredients: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir well, then bring the mixture to a boil.
- Cook Noodles and Simmer Soup: Once boiling, add the broken lasagna noodles and the remaining 1 teaspoon of kosher salt. Reduce heat to low and let the soup simmer gently until the noodles are tender, about 12-15 minutes.
- Add Cream and Cheese: Stir in the heavy cream if using, and adjust the thickness by adding 1-2 cups extra chicken broth if desired. Optionally, stir in some shredded mozzarella or parmesan directly into the soup to enhance creaminess.
- Serve and Garnish: Ladle the lasagna soup into bowls. Top each serving with dollops of ricotta cheese, additional shredded mozzarella, grated parmesan, and fresh chopped basil. Serve warm and enjoy!
Notes
- You can substitute ground beef with ground turkey or Italian sausage for a different flavor.
- Adding more chicken broth will create a thinner soup, while less will make it thicker and stew-like.
- Using freshly grated parmesan yields better flavor compared to pre-grated cheese.
- For spicier soup, increase the red pepper flakes to taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
