Ingredients
Soup
1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 lb lean ground beef, or ground turkey or chicken
1 lb chicken sausage, casing removed or chopped if fully cooked
1/4 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
2 tbsp tomato paste
28 oz crushed tomatoes
8 oz tomato sauce
5–6 cups chicken broth (use 5 cups for a thicker soup)
8 regular lasagna noodles, broken into 6 pieces each (do not use oven-ready noodles)
Cheese Topping
1 cup full-fat cottage cheese or ricotta, or a mix of both
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Instructions
-
Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cook for 3–5 minutes until the vegetables soften. -
Brown the meats
Add the ground meat and chicken sausage to the pot. Break them into small pieces as they cook. Stir occasionally and cook for 5–8 minutes until browned. -
Season and add tomato paste
Stir in the salt, pepper, Italian seasoning, and tomato paste. Cook for 2–3 minutes to deepen the flavor. -
Build the broth
Pour in the crushed tomatoes, tomato sauce, and chicken broth. Bring the mixture to a gentle simmer. -
Cook the noodles
Add the broken lasagna noodles. Let the soup cook at a light boil for 10–15 minutes, stirring occasionally, until the noodles soften. -
Prepare the cheese topping
While the soup cooks, combine the cottage cheese or ricotta, mozzarella, and parmesan in a medium bowl. Set aside. -
Serve
Allow the soup to cool slightly so it thickens. Ladle into bowls and top with a generous spoonful of the cheese mixture. Add fresh basil or extra cheese if desired.
Notes
If you prefer a thicker soup, begin with 5 cups of broth and add more only if needed.
Use regular lasagna noodles. Oven-ready noodles soften too much and do not hold their texture in soup.
The soup will thicken significantly as it cools, so allow at least 20 minutes after cooking for the ideal consistency.