How to Make Lasagna Soup

• Begin by heating olive oil in a large pot over medium heat. Add finely chopped onions and cook until they become translucent, then stir in minced garlic until fragrant, about 1-2 minutes.
• Next, add the ground beef to the pot. Cook, stirring frequently, until browned. If there's excess fat, drain it off, then mix in the crushed tomatoes, allowing the flavors to meld.
• Pour in the beef broth, then bring the mixture to a gentle simmer. Make sure to scrape up any browned bits from the bottom of the pot, as they add wonderful flavor.
• Toss in your choice of pasta shapes along with the chopped basil and oregano. Cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
• Once the pasta is cooked, fold in the ricotta cheese until it’s melted and integrated into the soup, creating a creamy texture that mimics traditional lasagna.
• Finally, ladle the soup into bowls and top generously with shredded mozzarella cheese and fresh basil before serving.