Ingredients
Scale
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 8 oz lasagna noodles, broken into pieces
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook until fragrant and translucent.
- Add ground meat and cook until browned, breaking it apart with a spoon.
- Pour in chicken broth and diced tomatoes. Season with dried basil, oregano, salt, and pepper. Bring to a gentle simmer.
- Add broken lasagna noodles to the soup. Cook for about 10 minutes until tender, stirring occasionally.
- Stir in ricotta and shredded mozzarella cheese, allowing them to melt into the soup. Adjust seasoning if needed.
- Garnish with chopped fresh basil or parsley. Serve hot with crusty bread or salad.
Notes
- You can substitute ground turkey or plant-based ground meat for a leaner option.
- Add vegetables like spinach, zucchini, or mushrooms for extra nutrition.
- If desired, stir in a splash of heavy cream or milk for creamier texture.
- Use gluten-free lasagna noodles for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy, Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
