A delightful twist on the beloved Italian dish that's as easy to prepare as it is satisfying. With each spoonful, you’re greeted by a luscious blend of hearty pasta, savory herbs, and a creamy tomato broth that warms the soul.
Ingredients
Scale:
2 tablespoons olive oil
1 pound ground beef (or Italian sausage)
1 medium onion, diced
4 cloves garlic, minced
28 ounces crushed tomatoes
4 cups chicken broth (or vegetable broth)
8 ounces lasagna noodles, broken into pieces
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1.5 cups shredded mozzarella cheese
1/4 cup fresh basil, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the ground beef (or sausage) and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot. Cook for an additional 2-3 minutes, until the onion is translucent and fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the broken lasagna noodles and Italian seasoning. If you like a little heat, sprinkle in the red pepper flakes. Stir well and let simmer for 10-12 minutes, until the noodles are tender.
Stir in the heavy cream and half of the mozzarella cheese, allowing the soup to thicken slightly. Cook for another 5 minutes, stirring occasionally.
Remove from heat and taste for seasoning, adding salt and pepper as needed. Garnish with remaining mozzarella cheese and fresh basil before serving.
