Break the lasagna noodles into small pieces before adding to the pot so they’re easy to eat. Stir occasionally while cooking to prevent noodles from sticking together. Add cheese just before serving so it stays creamy and doesn’t melt into the broth too soon.
Ingredients
1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 (6 oz) can tomato paste
1 (28 oz) can crushed tomatoes
4 cups chicken or beef broth
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish
Directions
Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking it up as it cooks. Drain any excess fat.
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.
Add tomato paste and stir to coat the meat mixture. Pour in crushed tomatoes and broth, then bring to a simmer.
Stir in broken lasagna noodles. Reduce heat slightly and simmer uncovered for 10–12 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed.
Ladle into bowls and top each serving with a spoonful of ricotta, a sprinkle of mozzarella, Parmesan, and fresh herbs if using. Serve hot.
For variations, use ground turkey or chicken, or add vegetables like zucchini or spinach for extra nutrition. Swap in gluten-free pasta if needed. You can also stir the cheese directly into the pot if you prefer a creamier texture throughout.