Enjoy lasagne-inspired soup with rich tomato, tender pasta, savory beef, and a bright basil pesto drizzle.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef or Italian sausage
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Broth & Tomato
06 - 1 can (28 oz) crushed tomatoes
07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tbsp tomato paste
→ Pasta
09 - 8 oz lasagne noodles, broken into 2-inch pieces
→ Cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 1 cup ricotta cheese
→ Herbs & Seasoning
13 - 1 tsp dried Italian herbs
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and black pepper to taste
→ Pesto Drizzle
16 - 1/2 cup basil pesto
→ Garnish
17 - Fresh basil leaves (optional)
# Steps to Follow:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef or Italian sausage and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if necessary.
02 - Add diced onion, carrot, celery, and minced garlic to the pot. Sauté for approximately 5 minutes until vegetables are softened.
03 - Stir in tomato paste, dried Italian herbs, and crushed red pepper flakes. Cook for 1 minute to enhance flavors.
04 - Pour in crushed tomatoes and low-sodium broth. Increase heat and bring to a boil.
05 - Add broken lasagne noodles to the pot. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 12 to 15 minutes or until pasta is al dente.
06 - Stir in shredded mozzarella and grated Parmesan cheese until melted. Adjust seasoning with salt and black pepper as needed.
07 - Ladle hot soup into serving bowls. Top each portion with a generous spoonful of ricotta cheese and a swirl of basil pesto. Garnish with fresh basil leaves, if desired.
08 - Present soup immediately with slices of crusty bread.
