Instructions:
- Cook the meat: In a large pot or Dutch oven, brown the ground beef (or sausage) over medium heat, breaking it up as it cooks. Once fully cooked, drain any excess fat.
- Add aromatics: Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Simmer the soup base: Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to develop the flavors.
- Cook the noodles: Add the broken lasagna noodles directly into the soup and cook for another 10-12 minutes until the noodles are tender. Stir occasionally to prevent the noodles from sticking together.
- Prepare the cheesy topping: While the soup is cooking, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese in a small bowl. Add a pinch of salt and pepper to taste.
- Serve: Ladle the hot soup into bowls. Top each serving with a spoonful of the cheesy mixture and garnish with fresh basil or parsley.
Tips:
- If you want to save time, you can cook the lasagna noodles separately and add them to the soup at the end.
- Feel free to add in some extra vegetables like spinach, zucchini, or mushrooms for added texture and nutrition.
- You can also drizzle a little olive oil or sprinkle some extra Parmesan cheese on top for added richness.
Enjoy this hearty Lasagna Soup with some garlic bread or a simple green salad on the side for a complete meal!