Enjoy flavorful lasagne-inspired soup with pasta, tomato broth, beef, and a fresh pesto swirl.
# What You'll Need:
→ Meat & Protein
01 - 1 pound 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 ounces) crushed tomatoes
07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons tomato paste
→ Pasta
09 - 8 ounces 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 teaspoon dried Italian herbs
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and black pepper to taste
→ Pesto Drizzle
16 - 1/2 cup basil pesto
→ Garnish (optional)
17 - Fresh basil leaves
# Method:
01 - Heat a large pot or Dutch oven over medium heat. Add ground beef or Italian sausage and cook until thoroughly browned, breaking up the meat with a spoon. Drain any excess fat if required.
02 - Add diced onion, carrot, celery, and minced garlic to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are soft and aromatic.
03 - Stir in tomato paste, dried Italian herbs, and crushed red pepper flakes. Cook for 1 minute to develop flavors.
04 - Pour in crushed tomatoes and low-sodium broth. Raise heat to bring the mixture to a boil.
05 - Add lasagne noodles broken into pieces. Reduce heat to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until pasta is al dente.
06 - Stir in shredded mozzarella and grated Parmesan cheese until melted and blended. Season with salt and black pepper according to taste.
07 - Ladle the soup into bowls. Top each portion with a generous dollop of ricotta cheese and a swirl of basil pesto. Garnish with fresh basil leaves if desired.
08 - Serve immediately while hot. Pair with slices of crusty bread.
