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.