INGREDIENTS:

-1 lb ground beef or sausage

-1 onion, chopped

-3-4 garlic cloves, minced

-1 bell pepper, chopped (optional)

-1 can (28 oz) crushed tomatoes

-4 cups beef or chicken broth

-1 can (15 oz) tomato sauce

-2 tsp dried basil leaves

-1 tsp dried oregano leaves

-1/2 tsp salt

-1/4 tsp pepper

-1/4 tsp red pepper flakes (optional for some heat)

-8 oz broken uncooked lasagna noodles or any pasta of your choice

-1/2 cup heavy cream or half-and-half (optional)

-1 cup ricotta cheese (for topping)

-1 cup shredded mozzarella cheese (for topping)

-Fresh basil or parsley, for garnish

DIRECTIONS:

1.Meat Preparation:

-In a large pot or Dutch oven over medium heat, cook the beef or sausage until browned, breaking it apart with a spoon.

-Remove the cooked meat with a slotted spoon and set aside, leaving any grease in the pot.

2.Vegetables:

-In the same pot, add the chopped onion and bell pepper. Sauté until softened, about 4-5 minutes.

-Add minced garlic and cook for another 30 seconds.

3.Add Tomatoes and Broth:

-Pour in the crushed tomatoes, beef or chicken broth, and tomato sauce. Stir to combine.

4.Season:

-Add basil, oregano, salt, pepper, and red pepper flakes (if using). Mix well.

5.Add Pasta:

-Add broken lasagna noodles or pasta into the pot. Ensure they are submerged.

6.Cook:

-Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the pasta is al dente.

7.Final Touches:

-If you like a creamier soup, stir in the heavy cream or half-and-half.

-Return the cooked meat to the pot and stir until heated through.

8.Serve:

-Ladle the soup into bowls.

-Top each serving with a dollop of ricotta cheese and a sprinkle of shredded mozzarella.

-Garnish with fresh basil or parsley.