Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 8 oz lasagna noodles, broken into pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh basil, for garnish

Instructions

1. In a large pot over medium heat, cook the ground beef until browned. Drain any excess fat.
2. Add diced onion and minced garlic; sauté for 3–4 minutes until softened.
3. Stir in crushed tomatoes, broth, oregano, basil, salt, and pepper.
4. Bring to a boil, then add broken lasagna noodles.
5. Reduce heat to medium-low and simmer for 15–20 minutes, or until noodles are tender.
6. Ladle soup into bowls and top each serving with a spoonful of ricotta and shredded mozzarella.
7. Garnish with fresh basil and serve warm.