Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1.5 lbs lean ground beef
- 1 large yellow onion, finely diced
- 4–5 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 6 cups beef or vegetable broth
- 1/2 cup beef broth
- 10–12 lasagna noodles, broken into 1–2 inch pieces
- 1 cup whole milk or heavy cream
- 1/2 cup fresh Italian parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 tsp granulated sugar (optional)
- FOR THE CREAMY RICOTTA TOPPING:
- 15 oz whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, finely chopped
- 1/4 tsp salt
- Pinch of black pepper
- FOR SERVING AND GARNISH:
- 1 cup shredded mozzarella cheese
- Extra fresh basil leaves or chopped parsley
- Crusty garlic bread or warm baguette
Instructions
- Sauté ground beef in olive oil until browned. Add onions and garlic; cook until onions are translucent.
- Deglaze the pot with beef broth, then stir in tomato paste and cook briefly.
- Add crushed and diced tomatoes along with broth; bring to a boil then reduce heat to simmer for 30–60 minutes.
- Break lasagna noodles into pieces; add to the soup and cook until al dente (10–12 minutes).
- Stir in whole milk or heavy cream and chopped parsley before removing from heat.
- Mix ricotta cheese with Parmesan, basil, salt, and pepper; serve soup topped with the ricotta mixture and mozzarella.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg