Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a mix of both)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
Tomatoes and Liquid
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 to 5 cups chicken broth or beef broth
Seasonings
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1 teaspoon sugar (optional, balances acidity)
Pasta
- 8 to 10 lasagna noodles, broken into bite-sized pieces
Cheese and Finish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, finely chopped (optional but recommended)
Equipment Needed
- Large heavy-bottomed pot or Dutch oven (at least 5 to 6 quarts)
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
Step-by-Step Instructions
Step 1: Brown the Meat
Place your pot over medium-high heat and add the olive oil. Once the oil is hot, add the ground beef or sausage.
Break the meat apart with a wooden spoon and cook until fully browned, about 6 to 8 minutes. The goal here is deep browning, not just cooked-through meat. Browning creates flavor that will carry through the entire soup.
If there is excess grease, drain some of it off, leaving about 1 tablespoon in the pot for flavor.
Step 2: Build the Aromatic Base
Lower the heat to medium. Add the diced onion directly to the browned meat.
Cook for 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Do not rush this step. Softened onions create sweetness and depth.
Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly. Garlic should be fragrant but not browned.
Stir in the tomato paste and cook for another 1 to 2 minutes. This step caramelizes the tomato paste slightly, removing raw acidity and intensifying flavor.
Step 3: Add Tomatoes and Seasonings
Pour in the crushed tomatoes and tomato sauce. Stir thoroughly to combine with the meat mixture.
Add the salt, black pepper, oregano, basil, thyme, red pepper flakes, and sugar if using. Stir well so the seasoning is evenly distributed.
Let this mixture simmer gently for about 5 minutes. This brief simmer allows the herbs to bloom in the tomato base.
Step 4: Add Broth and Pasta
Pour in 4 cups of broth and stir to combine. Bring the soup to a gentle boil.
Once boiling, add the broken lasagna noodles. Stir well to prevent sticking.
Reduce heat to medium-low and let the soup simmer uncovered for 15 to 20 minutes, stirring every few minutes. The pasta should be tender but not mushy.
If the soup becomes too thick before the pasta is cooked, add additional broth, 1/2 cup at a time.
Step 5: Taste and Adjust
Once the pasta is fully cooked, taste the soup carefully.
Adjust salt, pepper, and red pepper flakes as needed. At this stage, the soup should be thick, rich, and hearty, closer to a stew than a broth-based soup.
Remove the pot from heat.
Cheese Preparation Options
You can add cheese in one of two ways, depending on your preference.
Option 1: Swirled-In Creaminess
Stir the ricotta cheese directly into the soup until fully incorporated. This creates a creamy, velvety texture throughout.
Then stir in the mozzarella and Parmesan until melted and smooth.
Option 2: Cheese on Top (Classic Lasagna Style)
Leave the soup as-is and serve each bowl with:
- A large spoonful of ricotta
- A generous sprinkle of mozzarella
- A dusting of Parmesan
This mimics traditional lasagna layers and allows diners to control creaminess.
Serving Suggestions
Ladle the soup into deep bowls.
Finish with chopped fresh parsley or basil if desired.
Serve with:
- Crusty bread or garlic bread
- A simple green salad with vinaigrette
- Roasted vegetables on the side
