Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can marinara sauce
- 4 cups chicken broth
- 8 oz lasagna noodles, broken into pieces
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Start by heating a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add diced onion and minced garlic to the browned meat. Sauté for about 3-5 minutes until fragrant and softened.
- Pour in the marinara sauce, crushed tomatoes, and chicken broth. Stir well to combine all the flavors.
- Add the broken lasagna noodles, dried basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 15 minutes, or until the noodles are tender.
- Stir in shredded mozzarella and grated Parmesan cheeses until melted and gooey. Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegetarian version, swap the meat with chopped vegetables like zucchini, mushrooms, and bell peppers.
- You can prepare this soup ahead and store leftovers refrigerated for up to 3 days.
- To freeze, let it cool completely, portion into airtight containers, and store for up to 2 months.
- Customize with additional toppings like ricotta, fresh basil, or a drizzle of olive oil for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains meat
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg