Ingredients
Soup
- 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" pieces
- ½ cup heavy cream, optional
Garnishes
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese, freshly grated
- ½ cup ricotta cheese
- 6 tbsp fresh basil, finely chopped
Instructions
- Sauté Aromatics and Beef: Heat the olive oil in a large pot or dutch oven over medium heat. Add the finely diced onion and cook until the onion softens and becomes translucent. Add the ground beef and sauté until browned on all sides. Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste, cooking for another 1-2 minutes to develop flavor.
- Add Sauces and Broth: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir well and bring the soup to a boil.
- Cook the Pasta: Once boiling, add the broken lasagna noodles and the remaining 1 teaspoon kosher salt (adjust to taste). Reduce the heat to a simmer and cook until the noodles are tender, about 10-15 minutes.
- Finish the Soup: Stir in the heavy cream to add richness. If desired, add 1-2 cups more chicken broth to thin the soup to your preferred consistency. For extra cheesiness, stir in some shredded mozzarella or parmesan cheese directly into the soup now.
- Serve: Ladle the soup into bowls and garnish with ricotta, shredded mozzarella, parmesan, and fresh chopped basil. Serve immediately and enjoy the creamy, comforting flavors.
Notes
- Dried lasagna noodles are best for this recipe because oven-ready noodles can become overly soft and mushy when boiled in soup.
- If you don’t have lasagna noodles, feel free to substitute with your favorite pasta shapes like penne, rigatoni, or elbows.
- You can adjust the soup thickness by adding extra chicken broth or cream depending on your texture preference.
- To make it extra creamy, stir some shredded cheese directly into the hot soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
