Hearty Lasagna Soup: A Comforting, Flavorful Twist on a Classic

In a large pot, heat a drizzle of olive oil over medium heat. Add the ground beef (or sausage) and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Sauté the Aromatics:

Add the diced onion and garlic to the pot with the meat and cook for 2-3 minutes, until softened and fragrant.
Add the Tomatoes and Broth:

Stir in the tomato sauce, diced tomatoes, and beef (or chicken) broth. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
Add the Noodles:

Break the lasagna noodles into smaller pieces and add them to the simmering soup. Let the soup cook for 10-12 minutes, or until the noodles are tender and cooked through.
Make the Creamy Cheese Mixture:

In a small bowl, mix together the ricotta cheese, shredded mozzarella cheese, and Parmesan cheese. Set aside.
Assemble and Serve:

Once the noodles are cooked, ladle the soup into bowls. Top with a generous spoonful of the creamy cheese mixture and let it melt into the soup. Garnish with fresh basil or parsley for added color and flavor.
Serving and Storage Tips: