Ingredients
Method
- Heat a large Dutch oven or soup pot over medium high heat. Add the ground beef and diced onion. Cook until the meat is browned and the onion becomes soft.
- Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant.
- Pour in the Italian sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and all seasonings including bay leaf. Stir to combine.
- Stir in the broken lasagna noodles. Bring to a boil, then reduce heat to a simmer. Cook 20–25 minutes, stirring occasionally, until pasta is tender.
- Remove the bay leaf. Stir in the optional heavy cream. Add more broth if needed to reach desired consistency.
- Ladle into bowls and top each serving with ricotta, mozzarella, and Parmesan cheese. Serve hot.
Notes
For a vegetarian version, skip the meat and use mushrooms, spinach, or zucchini. Replace chicken broth with vegetable broth. Store and freeze without the pasta for best texture when reheating.