Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 6–8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 cups vegetable broth or water
- Salt and black pepper, to taste
- Olive oil, for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Add broken lasagna noodles and enough broth or water to cover. Simmer until noodles are tender, about 10–12 minutes.
- Stir in ricotta cheese until melted and creamy.
- Sprinkle mozzarella cheese over the soup and allow to melt before serving.
Notes
- Swap ground beef for turkey or plant-based meat for lighter or vegetarian options.
- Add spinach, kale, or zucchini for extra veggies.
- Stir in a pinch of red pepper flakes for heat.
- If storing leftovers, cook noodles separately to prevent over-softening.
- Freeze cooled soup in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
