Lasagna soup is a fall/winter staple. It’s so dang good. 🤌🏼. 2 Tablespoons Olive Oil

▢ 1 medium Onion (finely diced)

▢ 3 Garlic Cloves (minced)

▢ 1 lb. Ground Beef

▢ 1 teaspoon Salt

▢ 1/2 teaspoon Pepper

▢ (1) 28-ounce can Crushed Tomatoes

▢ 28 to 32 ounces Chicken Broth

▢ 2 teaspoons Basil (if using fresh basil, use 2 Tablespoons)

▢ 1 teaspoon Oregano

▢ 1/2 teaspoon Red Chili Flakes

▢ 8-10 Lasagna Noodles (broken into bite-size pieces)

▢ 1/4 cup Heavy Cream (optional)

▢ 2 cups Mozzarella Cheese (divided)

▢ 1 1/2 cups Ricotta Cheese

▢ 3/4 cup Freshly Shredded Parmesan Cheese

▢ 1 teaspoon Garlic Salt Heat a large pot over medium-high heat. Add olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic. Cook for only 1 minute longer.

Add ground beef and break apart into pieces with a wooden spoon. Season with salt and pepper. Continue to cook until browned, about 6-8 minutes.

Reduce heat to medium-low and add crushed tomatoes, chicken broth, and spices.

While soup is simmering, heat a large pot of water over high heat until boiling. Cook lasagna noodles according to package instructions. Drain and set aside.

Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup and stir. Taste for seasonings.

In a medium bowl, stir together remaining 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and garlic salt.

Add noodles to soup. Ladle soup into bowls and top each one with a large dollop of ricotta parmesan mixture. Top with fresh basil, if desired.