1 lb Ground Protein (Turkey/Beef/Plant-based)
1 medium Onion, diced
3 cloves Garlic, minced
28 oz Canned Diced Tomatoes
4 cups Vegetable/Chicken Broth
8 oz Lasagna Noodles, broken
1 cup Ricotta Cheese
1/4 cup Fresh Basil, chopped
Salt & Pepper to taste
In a large pot, heat a splash of oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
Add the ground protein to the pot and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, and herbs.
Stir in the canned tomatoes along with the broth, bringing the mixture to a gentle simmer.
Toss in the broken lasagna noodles and cook for about 10-12 minutes or until tender, stirring occasionally to prevent sticking.
Fold in the ricotta cheese and chopped basil until evenly distributed and heated through. Taste and adjust seasonings as needed.
Ladle the soup into bowls, topping with fresh mozzarella or extra ricotta if desired. Enjoy the warmth and comfort in each bite!