Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Olive Oil
  • 1 Onion (diced)
  • 4 cloves Garlic (small, minced)
  • 1 Green Pepper (diced)
  • 1/2 teaspoon Oregano (chopped)
  • 1 teaspoon Parsley (chopped)
  • 1 1/2 teaspoon Basil (chopped)
  • 1 lb Ground Beef
  • 32 oz. Beef Broth
  • 1/2 Cup Ricotta
  • 1 Tablespoon Brown Sugar
  • 28 oz Diced Tomatoes ((I've used 14.5 oz and it's still delicious))
  • 8 oz Tomato Sauce
  • 2 Cups Lasagna Noodles (Broken )
  • 1 Cup Mozarella Cheese (shredded)
  • Baguette (for dipping)

Instruction

  • In a heavy bottomed pot, over medium high heat, add the olive oil until it just starts to shimmer.
  • Add the garlic, stirring as you add it and cook for a few seconds, then add the onion.
  • Turn the heat down to medium and stir occasionally as you wait for the onion to turn soft and translucent, about 3-5 minutes.
  • Add the green pepper, oregano, parsley and basil.
  • Stir to combine and let cook for one minute.
  • Add the ground beef and cook until browned and no longer raw.
  • Add the beef broth and ricotta, whisking to break up the ricotta and help it to melt into the soup. Sometimes I press it up against the side of the pot to help it melt evenly.
  • Add the brown sugar, tomatoes and tomato sauce, stirring to combine.
  • Let simmer all day for maximum flavor or at least 20 minutes.
  • The last 15 minutes add the broken lasagna noodles and cook until tender.
  • Place the soup in oven safe bowls or soup mugs and top with cheese.
  • Heat the broiler to high heat and place the soup in the oven.
  • Once the cheese is golden and melted remove from the oven and serve with warm bread.