Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 4 cups beef broth
  • 1 tsp sugar
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned. Stir in the diced onion and minced garlic, sautéing for 3-5 minutes until the onion is translucent.
  2. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the Italian seasoning, salt, pepper, and sugar. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
  3. Add the broken lasagna noodles directly to the pot. Simmer for 8-10 minutes, stirring occasionally, until the noodles are al dente.
  4. Turn off the heat. Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, followed by a sprinkle of mozzarella and Parmesan. Garnish with fresh parsley.