Ingredients
Equipment
Method
Steps
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes, then add minced garlic.
- Add ground beef to the pot, breaking it apart with a spatula. Cook until thoroughly browned.
- Pour in crushed tomatoes and beef broth, then season with salt and pepper. Bring to a gentle simmer.
- Toss in broken lasagna sheets, stirring them into the broth. Cook according to package instructions, usually around 10 minutes.
- In a separate bowl, combine ricotta cheese with shredded Parmesan and add freshly cracked black pepper.
- Dish the soup into bowls, generously topping each with the ricotta mixture. Garnish with basil if desired.
Nutrition
Notes
This Lasagna Soup is comforting and perfect for chilly evenings. Optional: Sprinkle additional Parmesan cheese on top for an extra cheesy delight.
