Ingredients
Equipment
Method
- Sauté the Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft. Add the ground beef and sauté until browned all over. Drain any excess grease if necessary.1 tablespoon olive oil, 1 medium onion, 1 pound ground beef
- Season the Base: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.5 cloves garlic, 0.5 teaspoon red pepper flakes, 2 teaspoons kosher salt, 1 teaspoon dried oregano, 2 tablespoons tomato paste
- Simmer the Soup: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil. Add the broken lasagna noodles and the remaining 1 teaspoon of salt. Reduce the heat to a simmer.25 ounces tomato basil pasta sauce, 28 ounces diced canned tomatoes, 4 cups chicken broth, 12 lasagna noodles, 2 teaspoons kosher salt
- Cook the Noodles: Let the soup simmer, stirring occasionally to prevent the noodles from sticking, until the pasta is tender (usually about 10-12 minutes).
- Make it Creamy: Stir in the heavy cream. If the soup is too thick, add an extra 1-2 cups of chicken broth to reach your desired consistency. For extra richness, you can stir some of the shredded mozzarella or parmesan directly into the pot.0.5 cup heavy cream, 1 cup mozzarella cheese, 0.5 cup parmesan cheese
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella and parmesan, and a pinch of fresh basil.0.5 cup ricotta cheese, 1 cup mozzarella cheese, 0.5 cup parmesan cheese, 6 tablespoons fresh basil
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the noodles will continue to absorb liquid as they sit, so you may need to add a splash of broth when reheating.
