Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage or ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Brown the Meat: In a large pot, heat olive oil over medium heat. Add sausage or beef and cook until browned. Drain excess fat.
- Sauté the Aromatics: Add onion and cook until soft, about 5 minutes. Stir in garlic, oregano, red pepper flakes, and tomato paste. Cook for 1-2 minutes until fragrant.
- Build the Base: Add crushed tomatoes and broth. Bring to a simmer.
- Cook the Noodles: Stir in broken lasagna noodles. Simmer for 12-15 minutes, or until noodles are tender.
- Season and Serve: Taste and adjust seasoning. Ladle soup into bowls.
- Cheese It: Top each serving with a spoonful of ricotta, a sprinkle of mozzarella, and Parmesan. Garnish with fresh basil or parsley.
Notes
Don’t overcook the noodles—they’ll keep soaking up broth. Undercook slightly if planning to reheat later.