Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or chicken broth
- 8 oz lasagna noodles, broken into 1-inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions
- Brown the Meat:Â In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or Italian sausage and cook until browned, breaking it into small pieces with a spoon. Drain any excess fat and set the meat aside.
- Sauté the Vegetables: Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Build the Broth:Â Stir in the tomato sauce, diced tomatoes, beef or chicken broth, dried oregano, and thyme. Season with salt and pepper. Bring the mixture to a gentle simmer.
- Cook the Pasta:Â Add the broken lasagna noodles to the pot. Reduce the heat to medium and simmer for 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Combine and Finish:Â Return the cooked ground beef to the pot and stir well. Remove from heat and mix in the shredded mozzarella and grated Parmesan until melted and creamy.
- Serve and Garnish:Â Ladle the soup into bowls. Garnish with freshly chopped basil and an extra sprinkle of Parmesan if desired.
Notes
Prep Time:Â 15 minutes |Â Cooking Time:Â 30 minutes |Â Total Time:Â 45 minutes
Kcal:Â 350 per serving |Â Servings:Â 6
