lasagna soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup lasagna noodles, broken into 1-inch pieces
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add ground beef and cook, breaking it up with a spoon, until browned.
5. Drain any excess grease.
6. Stir in crushed tomatoes, tomato sauce, beef broth, oregano, basil, and red pepper flakes (if using).
7. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Add broken lasagna noodles and simmer for another 10-15 minutes, or until noodles are tender.
9. Stir in ricotta cheese and Parmesan cheese. Heat through.
10. Serve garnished with fresh parsley.

Notes

• For a richer flavor, use bone broth instead of beef broth.
• To make this soup vegetarian, omit the ground beef and add 1 (15 ounce) can of drained and rinsed lentils.
• You can use oven-ready lasagna noodles to save time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze, allow soup to cool completely before transferring to freezer-safe containers. Freeze for up to 2 months.