Ingredients
Method
Building the Savory Tomato Broth
- Heat 1 tablespoon olive oil in a large enameled Dutch oven or heavy soup pot over medium-high heat. Add ground beef, diced onion, salt, and pepper. Cook for 5 to 7 minutes, breaking the meat into small crumbles, until browned. Drain any excess grease.
- Add minced garlic and tomato paste. Cook, stirring constantly, for 1 to 2 minutes until the tomato paste darkens to a deep rust color and becomes fragrant.
- Pour in the crushed tomatoes, beef bone broth, Italian seasoning, smoked paprika, and crushed red pepper flakes. Bring to a rolling boil over medium-high heat.
Simmering Pasta & Cheesy Finish
- Drop the broken lasagna noodle pieces into the bubbling soup, stirring well to prevent the noodles from sticking together. Reduce heat to medium, cover partially, and simmer for 10 to 12 minutes, stirring occasionally, until noodles are tender al dente.
- While the soup simmers, stir together the ricotta cheese, grated parmesan, and half of the fresh basil in a small bowl with a pinch of black pepper.
- Remove soup pot from heat. Stir in the heavy cream until the broth turns rich and velvety.
- Ladle piping hot lasagna soup into deep serving bowls. Place a generous scoop of the seasoned ricotta mixture in the center of each bowl, top with shredded mozzarella, and garnish with fresh basil ribbons. Let sit 1 minute for the mozzarella to melt into an epic cheese pull, and serve warm with garlic bread!
Nutrition
Notes
Chef Secret: Add a dollop of seasoned ricotta and shredded mozzarella directly into the individual serving bowls rather than stirring them into the entire pot. This preserves the gooey molten cheese pull and prevents leftovers from turning gummy!