Step-by-Step Instructions

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté until translucent.
• Stir in 3 minced garlic cloves and cook for an additional minute.
• Increase the heat to medium-high and add 1 pound of ground beef or Italian sausage. Cook until browned.
• Stir in one 28 oz can of crushed tomatoes, 4 cups of broth, and 1 tablespoon of tomato paste. Mix to combine.
• Sprinkle in 2 teaspoons of dried basil, 1 teaspoon each of oregano and thyme, and ½ teaspoon of red pepper flakes. Season with salt and pepper.
• Once boiling, reduce heat to low and allow to simmer for about 15 minutes.
• Stir in 8 ounces of broken lasagna noodles and cook for 10-12 minutes until tender.
• In a medium bowl, combine 1 cup of ricotta, half of the shredded mozzarella, and half of the Parmesan. Mix well.
• Ladle the soup into bowls, adding a spoonful of the cheese mixture to each. Sprinkle the remaining cheeses on top.
• Garnish with fresh basil leaves and drizzle with olive oil before serving.