📖 Instructions

1. Brown the Meat: In a large pot or Dutch oven, brown 1 pound of ground beef (or Italian sausage) over medium-high heat. Break it apart with a spoon as it cooks. Drain off any excess grease. Tip: For richer flavor, brown the meat in a little olive oil.
2. Sauté Aromatics: Add 1 diced onion and 2 cloves of minced garlic to the pot. Cook for about 3-5 minutes, or until the onion is softened and translucent. The aroma should be heavenly!
3. Add Tomato Base: Pour in one 28-ounce can of crushed tomatoes and one 15-ounce can of tomato sauce. Stir well to combine with the meat and aromatics.
4. Season the Soup: Add 4 cups of beef broth (or vegetable broth for a lighter option), 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of salt (or more to taste), and 1/4 teaspoon of black pepper. A pinch of sugar can help balance the acidity of the tomatoes, if desired.
5. Incorporate Noodles: Break 8 ounces of lasagna noodles into smaller pieces. Add them to the pot, stirring to ensure they are submerged in the liquid. Be careful, dont wanna make a mess!
6. Simmer: Bring the soup to a simmer, then reduce the heat to low. Cover the pot and cook for about 15-20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
7. Add Cheese Mixture: In a separate bowl, combine 15 ounces of ricotta cheese (or cottage cheese), 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1 egg (optional, but it helps bind the mixture). Mix well.
8. Stir in Spinach (Optional): If using spinach, stir in 5 ounces of fresh spinach during the last 5 minutes of cooking, until it wilts.
9. Serve: Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and an extra sprinkle of Parmesan cheese. Garnish with fresh basil leaves, if desired. Serve immediately and enjoy this hearty, comforting soup!