Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 lb ground beef
- 1 tsp salt
- ½ tsp pepper
- 1 (28 oz) can crushed tomatoes
- 28-32 oz chicken broth
- 2 tsp dried basil
- 1 tsp oregano
- ½ tsp red pepper flakes
- 8-10 lasagna noodles (broken)
- ¼ cup heavy cream (optional)
- 2 cups mozzarella cheese (shredded, divided)
- 1 ½ cups ricotta cheese
- ¾ cup parmesan cheese (shredded)
- 1 tsp garlic salt
Instructions
- Heat olive oil in a large pot. Sauté onion 5 minutes, then add garlic for 1 minute.
- Brown ground beef with salt and pepper (6-8 minutes).
- Stir in crushed tomatoes, broth, and spices. Simmer.
- Boil and cook noodles separately, then drain.
- Add cream (optional) and 1 cup mozzarella to soup. Season to taste.
- Combine remaining mozzarella, ricotta, parmesan, and garlic salt.
- Add noodles to soup. Serve with a dollop of ricotta mixture and fresh basil (optional).
- Prep Time: 5
- Cook Time: 25
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 677kcal
- Sugar: 4g
- Sodium: 1809mg
- Fat: 41g
- Saturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 132mg