Step‑by‑Step Instructions

• In a large pot over medium heat, add the ground beef, diced onion, and minced garlic. Stir together and cook for about 5–7 minutes until the beef is browned and the onion is translucent.
• Stir in the crushed tomatoes and diced tomatoes. Then pour in the chicken broth, and season with Italian seasoning, salt, and black pepper. Bring to a gentle boil and cook for about 2–3 minutes.
• Add the broken lasagna noodles to the pot. Stir well to ensure they’re submerged, then reduce heat to simmer. Cook for approximately 10 to 12 minutes until the noodles are tender.
• Ladle the soup into bowls and add a generous spoonful of ricotta cheese to each serving.
• Sprinkle shredded mozzarella cheese over each bowl and garnish with chopped basil. Serve hot.