Ingredients
Method
Preparation
- In a large pot, brown the ground beef or Italian sausage over medium heat, then drain excess fat.
- Add the chopped onion and minced garlic, cooking until soft.
Cooking
- Stir in the diced tomatoes (with juice), broth, and Italian seasoning. Bring to a boil.
- Add the broken lasagna noodles and reduce heat. Simmer until noodles are al dente.
- Stir in the ricotta cheese and half of the mozzarella cheese until melted and creamy.
- Season with salt and pepper to taste.
Serving
- Serve warm, garnished with remaining mozzarella, Parmesan cheese, and fresh basil. Enjoy with garlic bread on the side.
Notes
Let the soup cool completely before storing it. Place leftovers in an airtight container and store in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Remember to thaw it in the refrigerator overnight before reheating.
