Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tbsp fresh basil (finely chopped)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onion until soft, about 5 minutes.
- Add ground beef and cook until browned. Stir in minced garlic, red pepper flakes, salt, oregano, and tomato paste; cook for an additional minute.
- Pour in tomato basil sauce, diced tomatoes, and chicken broth. Bring to a boil before adding broken lasagna noodles. Adjust seasoning and let simmer until noodles are tender.
- If desired, mix in heavy cream for added richness. Stir in mozzarella or parmesan cheese for extra creaminess.
- Serve hot topped with dollops of ricotta cheese and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg