Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles,
- broken into pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Directions:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until cooked through. Drain off any excess fat.
- Add the onion and garlic to the pot and sauté for 2-3 minutes, until softened.
- Pour in the beef broth, diced tomatoes, tomato sauce, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes.
- Add the broken lasagna noodles to the pot and stir to combine. Let simmer for an additional 10-15 minutes, or until the noodles are cooked through.
- Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Cook until the cheese is melted and the soup is heated through.
- Serve hot and enjoy!
