Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the onion and garlic to the pot and cook until softened.
- Stir in the crushed tomatoes, chicken broth, tomato paste, basil, oregano, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles to the pot and cook until tender, about 10-12 minutes.
- Serve the soup hot, topped with mozzarella, Parmesan, and ricotta cheese.
Notes
- You can use ground turkey or Italian sausage instead of ground beef.
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg