Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb ground beef or Italian sausage (450g)
  • 1 medium onion, chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1 green bell pepper, chopped (150g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 4 cups beef broth (950ml)
  • 1 tsp dried oregano (2g)
  • 1/2 tsp dried basil (1g)
  • 1/4 tsp red pepper flakes (optional) (0.5g)
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into bite-sized pieces (225g)
  • 15 ounces ricotta cheese (425g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg, lightly beaten
  • 2 tbsp chopped fresh parsley
  • Pinch of salt and pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef or sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion, garlic, and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in crushed tomatoes, tomato sauce, beef broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Bring the mixture to a simmer. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  5. Add the broken lasagna noodles to the soup. Simmer, uncovered, for another 10-12 minutes, or until the noodles are cooked through and tender. Stir occasionally to prevent sticking.
  6. While the soup simmers, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper in a small bowl. Mix well.
  7. Ladle the soup into bowls. Top each serving with a generous spoonful of ricotta topping. Garnish with extra parsley or Parmesan cheese, if desired.