Ingredients
Scale
- 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
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese (for garnish)
- ½ cup freshly grated parmesan cheese (for garnish)
- ½ cup ricotta cheese (for garnish)
- 6 tablespoons fresh basil, finely chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven. Add the onion and cook until soft.
- Add ground beef and sauté until browned. Stir in garlic, red pepper flakes, 1 teaspoon salt, oregano, and tomato paste.
- Stir in tomato sauce, diced tomatoes, and chicken broth. Bring to a boil.
- Add broken lasagna noodles and remaining 1 teaspoon salt. Reduce heat and simmer until noodles are tender.
- Stir in heavy cream and adjust the thickness with extra broth if desired.
- To serve, spoon soup into bowls and top with ricotta, mozzarella, parmesan, and fresh basil.
Notes
- Use traditional dried lasagna noodles — oven-ready types will become too soft.
- For a cheesier soup, stir mozzarella or parmesan directly into the pot before serving.
- Store leftovers in the fridge for up to 3 days. Add extra broth when reheating to loosen the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 514 kcal
- Sugar: 8 g
- Sodium: 1871 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 83 mg