1. Brown the Meat:
- In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the ground beef (or Italian sausage) and cook until browned, breaking it up as it cooks, about 5-7 minutes.
- Drain any excess fat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Season the Soup:
- Add the dried oregano, dried basil, and red pepper flakes (if using). Stir everything together to coat the beef and onions in the spices.
3. Add the Tomatoes and Broth:
- Pour in the crushed tomatoes, diced tomatoes, tomato paste, and broth. Stir well to combine and bring the mixture to a boil.
- Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.
4. Cook the Pasta:
- Add the broken lasagna noodles to the soup and cook for 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
5. Prepare the Cheese Topping:
- In a small bowl, mix together the ricotta cheese, mozzarella, and Parmesan cheese. Set aside for serving.
6. Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the hot lasagna soup into bowls, then add a generous dollop of the cheese mixture on top of each serving. The heat from the soup will melt the cheese, creating a deliciously gooey layer.
7. Garnish and Enjoy:
- Sprinkle with fresh basil or parsley for a pop of color and flavor. Serve with a slice of garlic bread for the ultimate cozy meal.
This Lasagna Soup is everything you love about lasagna, but in a simple, comforting bowl of soup. It’s perfect for busy nights when you want the taste of lasagna without all the layering and baking!