A cozy tomato broth with pasta, beef, cheese, and vibrant pesto swirl, full of Italian flavor and comfort.
# Components:
→ Meat & Protein
01 - 1 pound ground beef or Italian sausage
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Broth & Tomato
06 - 1 can (28 ounces) crushed tomatoes
07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons tomato paste
→ Pasta
09 - 8 ounces lasagne noodles, broken into 2-inch pieces
→ Cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 1 cup ricotta cheese
→ Herbs & Seasoning
13 - 1 teaspoon dried Italian herbs
14 - 1/2 teaspoon crushed red pepper flakes
15 - Salt and black pepper, to taste
→ Pesto Drizzle
16 - 1/2 cup basil pesto
→ Garnish
17 - Fresh basil leaves
# Directions:
01 - In a large pot or Dutch oven set over medium heat, add ground beef or Italian sausage. Cook until evenly browned, breaking it apart with a wooden spoon. Drain off excess fat if necessary.
02 - Add diced onion, carrot, celery, and minced garlic to the pot. Sauté for 5 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste, dried Italian herbs, and crushed red pepper flakes. Cook for 1 minute, allowing flavors to meld.
04 - Pour in crushed tomatoes and broth. Increase heat to bring mixture to a gentle boil.
05 - Add lasagne noodles broken into 2-inch pieces. Reduce heat to a simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until noodles are al dente.
06 - Fold in shredded mozzarella and grated Parmesan cheeses until fully melted and distributed. Season to taste with salt and black pepper.
07 - Ladle hot soup into individual bowls. Top each serving with a dollop of ricotta cheese and a swirl of basil pesto. Garnish with fresh basil leaves if desired.
08 - Serve immediately paired with crusty bread.
