8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil, for garnish
Instructions:
Cook the Meat:
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef or Italian sausage, onion, and garlic. Cook until the meat is browned and the onion is soft, about 5-7 minutes. Drain excess fat if necessary.
Add Tomatoes and Broth:
Stir in the crushed tomatoes, chicken or vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Cook the Noodles:
Add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the noodles are tender.
Make the Cheese Mixture:
In a separate bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until well mixed.
Serve:
Ladle the hot soup into bowls and spoon a dollop of the cheese mixture on top. Garnish with fresh basil.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 6
Enjoy this hearty and comforting Lasagna Soup, perfect for chilly days! 
