📖 Instructions

1. Prep the Veggies: Dice the onion, carrots, and celery. Mince the garlic. Aim for roughly the same size for even cooking. I tend to like the carrots smaller, just personal preference.
2. Brown the Ground Meat: In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease – nobody likes a greasy soup!
3. Sauté Aromatics: Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine. Sometimes I’ll add a splash of wine for added dept, but that is purely optional. Just sayin.
5. Season the Soup: Add the dried oregano, basil, salt, pepper, and a pinch of sugar (to balance the acidity of the tomatoes). Adjust seasoning to your liking – taste as you go!
6. Simmer: Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes!
7. Cook the Pasta: Break the lasagna noodles into smaller pieces. Add them to the simmering soup and cook according to package directions, usually around 8-10 minutes, or until the pasta is tender. Keep an eye on the pasta to avoid overcooking!
8. Add Cheese (Optional): Stir in the ricotta cheese (if using) just before serving. This adds a creamy richness to the soup. You can also top each bowl with a dollop of ricotta instead.
9. Garnish and Serve: Ladle the lasagna soup into bowls. Garnish with fresh basil, grated Parmesan cheese, and a drizzle of olive oil (optional). Serve hot and enjoy!