Ingredients

Method

1. 1

   In a large Dutch oven or pot over medium-high heat, add the olive oil.

2. 2

   Add the ground beef and chopped onion to the pot. Use a meat chopper or spatula to break up the beef.

3. 3

   Season with freshly ground black pepper.

4. 4

   Cook until the beef is browned and the onions are soft. Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the tomato paste, Italian seasoning, oregano, and red pepper flakes. Cook for one minute, stirring constantly.

6. 6

   Pour in the crushed tomatoes. To get all the tomato sauce out of the bowl, add the chicken broth to the same bowl, swirl, and then pour the mixture into the pot.

7. 7

   Pour in the heavy cream and stir to combine. Bring the soup to a simmer.

8. 8

   Cover the pot and let it simmer for about 15-20 minutes to allow the flavors to meld.

9. 9

   Break the uncooked lasagna noodles into smaller, bite-sized pieces and add them to the simmering soup.

10. 10

    Stir in the fresh basil. Continue to cook for another 10-12 minutes, or until the pasta is al dente.

11. 11

    While the soup finishes cooking, prepare the cheese topping. In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and fresh parsley. Season with black pepper and mix well.

12. 12

    Once the pasta is cooked, use a spoon or your hands to form small dollops or balls of the ricotta mixture and drop them into the hot soup.

13. 13

    To serve, ladle the soup into bowls. Garnish with additional fresh parsley and crumbled ricotta mixture if desired. Enjoy