📖 Instructions

1. Prep the vegetables: Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic. Set aside.
2. Brown the meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
3. Sauté the vegetables: Add the diced onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Oh, the smells! They're gonna be great.
4. Add tomato paste: Stir in tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This step adds depth of flavor to the soup.
5. Pour in liquids: Pour in crushed tomatoes, tomato sauce, and beef broth. Stir well to combine. Season with Italian seasoning, dried oregano, salt, pepper, and a pinch of red pepper flakes (if using). Bring the mixture to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld. Seriously, the longer it simmers, the better it tastes!.
6. Add the noodles: Break lasagna noodles into smaller pieces and add them to the pot. Cook until the noodles are tender, about 10-12 minutes. Stir occasionally to prevent sticking.
7. Incorporate cheese: Stir in ricotta cheese until well combined and melted, then stir in mozzarella and parmesan cheese untill its melted and well combined. If you don't have ricotta cheese use cream cheese its works great.
8. Garnish and serve: Ladle the lasagna soup into bowls. Garnish with fresh basil, a dollop of ricotta cheese (optional), and a sprinkle of parmesan cheese. Serve with crusty bread for dipping, if desired. Ahh, perfection!