Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat.
- Add the ground beef and Italian sausage to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Stir in the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
- Add the crushed tomatoes, beef broth, water, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer.
- Once simmering, stir in the broken lasagna noodles. Cook according to package instructions until al dente, about 8-10 minutes.
- In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and Parmesan cheese.
- Once the noodles are cooked, ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture.
- Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve hot.
Notes
For a vegetarian version, substitute the meat with mushrooms or lentils.