Instructions:
In a large pot or Dutch oven, cook the ground beef over medium-high heat until it is browned and no longer pink. Drain any excess fat from the pot.
Add the diced onion and minced garlic to the pot, cooking for 2-3 minutes until they are tender and fragrant.
Pour in the beef broth, diced tomatoes, tomato sauce, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir everything together until well mixed.
Bring the mixture to a boil, then lower the heat to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
Add the broken lasagna noodles into the pot and stir to incorporate. Continue to simmer for an additional 10-15 minutes, or until the noodles are fully cooked.
Mix in the heavy cream, grated Parmesan, and shredded mozzarella cheese. Stir until the cheese has melted and the soup is heated through.
Serve the soup hot and enjoy!
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