1 tbsp olive oil
1 lb of lean ground beef
1 medium onion, diced
2 cloves garlic, minced
½ tsp dried oregano
½ tsp crushed red pepper flakes, more or less depending on your preference
2 tbsps Hunt’s tomato paste
28 oz Hunt’s diced tomatoes
4 cups low sodium beef or chicken broth
8 lasagna noodles, broken into small pieces
Salt and pepper, to taste
1 cup ricotta cheese
Shredded mozzarella, for serving
Fresh basil, for garnish (optional)
In a Dutch oven or large soup pot, heat olive oil over medium-high heat and cook ground beef until browned. Drain excess grease.
Add onions and cook until fragrant and translucent, about 5 minutes.
Add garlic, oregano, crushed red pepper flakes, and tomato paste, and cook for 1 minute, stirring frequently. Stir in diced tomatoes and beef broth and bring to a boil.
When the soup comes to a boil, add in broken lasagna noodles and reduce heat to medium. Cook until the lasagna noodles are tender and the soup is thickened, stirring occasionally, about 15 minutes.
Season with salt and pepper to taste. To serve, ladle soup into bowls, then top with ricotta cheese and shredded mozzarella. Garnish with basil leaves if desired.
use a heat proof bowl and broil the top of soup in bowl to melt cheese