📖 Instructions

1. Brown the meat: In a large pot or Dutch oven, brown ground beef or Italian sausage over medium-high heat. Drain any excess fat.
2. Add aromatics: Add diced onion and minced garlic to the pot and cook until softened, about 5 minutes. Oh the smell is gonna be intoxicating!
3. Sauté vegetables: Stir in diced carrots and celery and cook for another 3 minutes. I just love when the veggies start to caramelize a bit.
4. Incorporate tomato paste: Add tomato paste and cook for 1 minute, stirring constantly. This helps to deepen the flavor of the sauce.
5. Pour in liquids: Pour in crushed tomatoes, tomato sauce, and beef broth. Bring to a simmer.
6. Season generously: Season with Italian seasoning, salt, pepper, and a pinch of red pepper flakes (if desired). Adjust seasonings to your liking.
7. Add pasta: Break lasagna noodles into smaller pieces and add them to the pot. Stir well to ensure they are submerged in the liquid.
8. Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through. Stir occasionally to prevent sticking.
9. Stir in cheese and cream: Stir in ricotta cheese and heavy cream. Cook for another 2-3 minutes, until heated through and the soup is creamy. If you want a richer flavor, add some parmesan cheese too!
10. Garnish and serve: Ladle soup into bowls and garnish with fresh basil and a dollop of ricotta cheese (optional). Serve immediately. Its ready to eat, let's go!