Scale

1 lb ground beef or Italian sausage (or mix of both)

1 small onion, diced

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

1 tbsp tomato paste

1 (28 oz) can crushed tomatoes

4 cups chicken or beef broth

8–10 lasagna noodles, broken into pieces

1/2 cup heavy cream or whole milk

Salt and pepper to taste

For the Cheese Topping:

1 cup ricotta cheese

1 cup shredded mozzarella

1/4 cup grated Parmesan

Fresh basil or parsley for garnish

Brown the Meat: In a large pot, cook ground meat with onion until browned. Drain any excess fat.

Add Flavor: Stir in garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook 2 minutes.

Build the Soup: Add crushed tomatoes and broth. Bring to a boil.

Add Noodles: Stir in broken lasagna noodles. Simmer until tender (about 12–15 minutes).

Creamy Finish: Stir in heavy cream. Season with salt and pepper to taste.

Cheesy Top: In a small bowl, mix ricotta, mozzarella, and Parmesan.

Serve: Ladle soup into bowls, top with a generous spoonful of cheese mix, and sprinkle with fresh herbs.