Ingredients
Scale
- 1 lb Lean ground beef or Italian sausage
- 1 Yellow onion, diced
- 4 Cloves garlic, minced
- 2 Tablespoons tomato paste
- 28 oz Can crushed tomatoes
- 6 Cups chicken or beef broth
- 2 Teaspoons Italian seasoning
- 1/2 Teaspoon red pepper flakes (optional)
- 8–10 Lasagna noodles, broken into bite-sized pieces
- 1/2 Cup heavy cream
- 1 Cup ricotta cheese
- 1/2 Cup shredded mozzarella cheese
- 1/4 Cup grated Parmesan cheese
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef or sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until the garlic is fragrant and the paste turns a deep red color.
- Pour in the crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Bring the mixture to a boil. Once boiling, drop in the broken lasagna noodles. Reduce the heat to medium and let the soup simmer for about 10-12 minutes, or until the noodles are tender (al dente). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Once the noodles are cooked, turn the heat to low. Stir in the heavy cream to give the soup its signature silky texture. Taste the broth and adjust the seasoning if necessary. While the soup stays warm, mix the ricotta, shredded mozzarella, and Parmesan cheese in a small bowl until well combined.
- Ladle the hot soup into deep bowls. Take a large spoonful of the ricotta cheese mixture and place it right in the center of each bowl. Garnish with fresh chopped basil and an extra sprinkle of Parmesan. The heat from the soup will melt the cheese into a delicious, stretchy swirl as you eat.
- Cook Time: 40 minutes