# Components:
→ Meats
01 - 14 oz ground beef or Italian sausage
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Liquids & Canned Goods
06 - 28 oz chopped tomatoes
07 - 5 cups beef or vegetable broth
08 - 2 tbsp tomato paste
→ Pasta
09 - 5.3 oz lasagne sheets, broken into pieces
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp chili flakes (optional)
13 - Salt and pepper, to taste
→ Dairy
14 - 3.5 oz ricotta cheese
15 - 2.8 oz grated mozzarella
16 - 2.1 oz grated Parmesan cheese (for chips)
17 - 0.7 oz grated Parmesan (for serving)
→ Other
18 - 2 tbsp olive oil
19 - Fresh basil, for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Place heaped tablespoons of grated Parmesan on the tray and flatten slightly. Bake for 5–7 minutes until golden and crisp. Cool completely.
03 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5 minutes until softened.
04 - Add minced garlic and cook for 1 minute. Stir in ground beef or Italian sausage and cook until browned, breaking up the meat with a wooden spoon.
05 - Stir in tomato paste, dried oregano, dried basil, and chili flakes. Cook for 2 minutes.
06 - Pour in chopped tomatoes and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
07 - Add broken lasagne sheets to the soup. Simmer for 10–12 minutes until pasta is al dente, stirring occasionally.
08 - Stir in ricotta cheese and mozzarella until melted and creamy. Adjust seasoning as necessary.
09 - Ladle soup into bowls. Top with fresh basil, extra Parmesan, and serve with Parmesan chips on the side.
