Instructions
Step 1: Brown the Meat In a large pot or Dutch oven over medium-high heat, add the ground beef and Italian sausage. Break up the meat with a wooden spoon and cook for 8-10 minutes until browned and no longer pink. If there’s excessive grease, drain most of it, leaving about a tablespoon for flavor.
Step 2: Sauté the Aromatics Add the diced onion to the pot with the meat and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. The kitchen should smell amazing at this point.
Step 3: Build the Soup Base Add the crushed tomatoes, diced tomatoes with their juices, beef broth, water, and tomato paste to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot – that’s where the flavor is. Add the Italian seasoning, basil, oregano, red pepper flakes if using, and sugar. The sugar helps balance the acidity of the tomatoes.
Step 4: Simmer the Soup Bring the soup to a boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes. This allows all the flavors to meld together beautifully. Stir occasionally to prevent anything from sticking to the bottom. Taste and season with salt and pepper as needed.
Step 5: Cook the Noodles Break the lasagna noodles into bite-sized pieces – about 2-3 inches each. Add them to the simmering soup and cook for 12-15 minutes, stirring occasionally to prevent the noodles from sticking together. The noodles should be tender but still have a slight bite. They’ll continue to soften even after you remove the pot from heat.
Step 6: Prepare the Cheese Topping While the noodles cook, mix the ricotta cheese with ½ cup of the mozzarella and ¼ cup of the Parmesan in a small bowl. Set aside the remaining cheeses for topping individual bowls.
Step 7: Serve Ladle the hot soup into bowls. Add a generous dollop of the ricotta cheese mixture to each bowl, then sprinkle with the remaining mozzarella and Parmesan cheese. The heat from the soup will melt the cheese beautifully. Garnish with fresh basil leaves and serve immediately.
Serving Suggestions
This soup is hearty enough to stand alone as a complete meal. Serve it with warm garlic bread or crusty Italian bread for dipping. A simple Caesar salad or mixed greens with Italian vinaigrette makes a perfect accompaniment. For extra indulgence, serve with cheesy garlic breadsticks.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb liquid as they sit, so you may need to add extra broth or water when reheating. Reheat gently on the stovetop over medium heat. Store any unused cheese mixture separately and add fresh when serving leftovers.
Pro Tips
If you prefer, use ground turkey or chicken instead of beef for a lighter version. Breaking the lasagna noodles while they’re still in the box makes less mess. For a richer soup, stir in a splash of heavy cream at the end. If you like your soup brothier, add an extra cup of broth. Make it ahead by preparing everything except the noodles, then add and cook the noodles just before serving to prevent them from getting mushy. You can also use broken bowtie or penne pasta if you don’t have lasagna noodles on hand.
