1 lb ground beef or turkey
1 medium onion, diced
3 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes
4 cups chicken or vegetable broth
8 oz pasta (lasagna noodles, broken)
1 cup heavy cream
1 cup ricotta cheese
1 cup shredded mozzarella
1 tsp Italian seasoning
Salt and pepper to taste
Brown the Meat: In a large pot over medium heat, cook the ground beef or turkey until browned, breaking it up as it cooks, about 5-7 minutes. Drain excess fat if necessary.
Add Aromatics: Stir in the diced onion and cook until translucent, approximately 4-5 minutes, then add the minced garlic and cook for another minute until fragrant.
Incorporate Tomatoes and Seasonings: Add the diced tomatoes, Italian seasoning, salt, and pepper to the pot. Stir well to combine.
Pour in the Broth: Add the chicken or vegetable broth, bringing the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
Add Pasta: Stir in the broken lasagna noodles, cooking for around 8-10 minutes, or until the pasta is cooked al dente.
Stir in Cream and Ricotta: Reduce the heat to low and stir in the heavy cream and ricotta cheese until fully incorporated. Let the soup heat through for another 5 minutes.
Garnish and Serve: Ladle into bowls, top with shredded mozzarella cheese, and garnish with fresh basil if desired. Serve warm with crusty bread for dipping!
