Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage (or a mix for extra flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium beef or vegetable broth
- 8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
If you prefer a vegetarian version, you can swap the ground meat for sautéed mushrooms or lentils. And for a dairy-free twist, try using a plant-based ricotta or simply omit the cheeses and add a splash of coconut cream for richness.
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and sauté until translucent, about 5 minutes. This step is key to building that sweet savory base, just like Mama Lou always said, “Take your time with the onions—they tell the story of the dish.”
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it; garlic adds a delicate aroma that sets the tone for the soup.
- Increase the heat to medium-high and add the ground beef or sausage. Use a wooden spoon to break it up, cooking until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed, but leave some for flavor.
- Sprinkle in the dried oregano, basil, and crushed red pepper flakes. Stir well to coat the meat evenly with the herbs, letting those Italian flavors bloom.
- Pour in the crushed tomatoes and broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, uncovered, for 15 minutes. This simmering is where the magic happens—the flavors meld and deepen beautifully.
- Add the broken lasagna noodles to the pot. Cook until tender, about 10 minutes, stirring occasionally to prevent sticking. This is when the soup starts to feel like a real lasagna, but with the cozy warmth of a bowl of soup.
- Turn off the heat and stir in the ricotta cheese gently to create swirls of creamy goodness throughout the soup. Then sprinkle the shredded mozzarella on top, reserving some for garnish.
- Season the soup with salt and freshly ground black pepper to taste. This final seasoning brings everything together, just like Ouma’s finishing touch whenever she cooked for our family.
- Ladle the soup into bowls, sprinkle with the remaining mozzarella and Parmesan cheese, and garnish with fresh basil leaves if you have them on hand.
- Serve immediately and watch as your loved ones dive into this magical, hearty bowl that feels like a celebration of family and tradition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International