Italian soup with tomato broth, pasta, and crunchy Parmesan topping. Hearty flavors in every spoonful.
# Ingredients:
→ Meats
01 - 10.5 oz ground beef or Italian sausage, optional
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 14 oz canned crushed tomatoes
07 - 2 tablespoons tomato paste
→ Liquids
08 - 4 cups low-sodium beef or vegetable broth
09 - 1 2/3 cups water
→ Pasta
10 - 4 oz lasagne noodles, broken into bite-sized pieces
→ Dairy
11 - 1 cup ricotta cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese, for soup
14 - 2/3 cup grated Parmesan cheese, for crisps
→ Herbs & Spices
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon chili flakes, optional
18 - Salt and freshly ground black pepper, to taste
19 - Fresh basil leaves, for garnish
# Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange heaping tablespoons of Parmesan cheese (2/3 cup) onto the prepared baking sheet, flatten them into thin rounds. Bake for 6–8 minutes until golden and crisp. Let the Parmesan crisps cool completely.
03 - Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for about 5 minutes until vegetables are softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add ground beef or Italian sausage and cook until browned; break up with a wooden spoon as it cooks. Drain excess fat if necessary.
06 - Add tomato paste, dried oregano, dried basil, and chili flakes. Stir and cook for 1 minute.
07 - Pour in crushed tomatoes, broth, and water. Bring mixture to a simmer.
08 - Add broken lasagne noodles and simmer for 12–15 minutes, or until pasta is just al dente. Stir occasionally to prevent sticking.
09 - Stir in ricotta, mozzarella, and Parmesan cheese until thoroughly melted and combined. Season soup with salt and pepper.
10 - Ladle soup into bowls. Place a Parmesan crisp atop each serving and garnish with fresh basil.
