Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground beef or sausage and cook until browned, breaking it apart as it cooks.
- Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes, until softened and fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a simmer, then add the broken lasagna noodles. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the ricotta cheese, shredded mozzarella, and grated Parmesan. Stir until the cheese is melted and the soup becomes creamy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil or parsley, if desired.
- Serve hot and enjoy!
Would you like to make any tweaks to the ingredients or instructions?