Instructions

1. Brown the meat: Heat olive oil in a large pot over medium-high heat. Cook ground beef and onion until browned and softened. Drain excess grease if needed.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in tomato paste and cook for 1 minute.
4. Add crushed tomatoes, beef broth, Italian seasoning, basil, oregano, salt, and pepper. Bring to a boil.
5. Cook the pasta: Add broken lasagna noodles and reduce heat to a simmer. Cook for 12–15 minutes until tender.
6. Prepare the cheese mixture: In a bowl, combine ricotta, mozzarella, Parmesan, and parsley.
7. Taste the soup and adjust seasonings as needed.
8. Serve: Ladle soup into bowls and top each serving with a generous spoonful of the cheese mixture.