Easy Lasagna Soup

Ingredients:

• 1 lb ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 4 cups beef broth

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 8 oz lasagna noodles, broken into pieces

• 1 1/2 cups ricotta cheese

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Fresh basil (for garnish)

Instructions:

1. Cook the Ground Beef: In a large pot, heat a little olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

2. Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the beef. Sauté for 3-4 minutes until softened and fragrant.

3. Add the Liquids and Seasonings: Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes to let the flavors meld.

4. Cook the Noodles: Add the broken lasagna noodles to the soup and cook for an additional 10-12 minutes or until the noodles are tender.

5. Prepare the Cheese Mixture: While the soup is cooking, mix together the ricotta, mozzarella, and Parmesan cheese in a separate bowl.

6. Assemble the Soup: Once the noodles are tender, remove the soup from heat. Stir in half of the cheese mixture and stir until it’s creamy.

7. Serve: Ladle the soup into bowls and top with the remaining cheese mixture. Garnish with fresh basil. Serve hot and enjoy!

Notes:

• If you prefer a thicker soup, reduce the amount of broth slightly.

• You can freeze the soup for up to 3 months (but don’t add the cheese until reheating).