Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 can (14.5 oz) crushed tomatoes
- 2 large lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Olive oil, salt, pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and ground beef; cook until browned. Season with salt and pepper.
- Add crushed tomatoes and broth; bring to a boil.
- Reduce heat and add broken lasagna noodles. Simmer for 10 minutes, or until noodles are tender.
- Ladle soup into bowls, sprinkle with mozzarella and Parmesan cheese, and garnish with basil leaves. Serve hot.
Notes
- For added flavor, sprinkle with red pepper flakes or Italian seasoning.
- You can substitute ground turkey or chicken for beef.
- For a vegetarian version, use plant-based ground protein and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg