Creamy Tomato And Beef Lasagna Soup

In a large pot or Dutch oven over medium-high heat, add olive oil, ground beef, and chopped onion. Season with salt and pepper.

Cook, breaking up the meat, until browned. Make a well in the center and add the sliced garlic. Cook for 1 minute until fragrant.

Stir in the tomato paste, dried basil, oregano, parsley, Italian seasoning, and crushed red pepper flakes. Cook for another minute.

Add the crushed tomatoes, chicken stock, and heavy cream. Stir to combine.

Cover the pot and bring the soup to a boil.

Once boiling, break the lasagna noodles into pieces and add them to the pot. Stir well.

Add the torn fresh basil leaves and let the soup simmer until the noodles are cooked through, about 10-15 minutes.

While the soup simmers, prepare the cheese topping. In a medium bowl, combine the ricotta, mozzarella, chopped fresh parsley, and Parmesan cheese. Season with black pepper and mix until combined.

Once the noodles are tender, turn off the heat. Roll the cheese mixture into small balls and drop them into the hot soup.

Ladle the soup into bowls, making sure to get some of the cheese balls. Garnish with additional fresh parsley if desired and serve immediately.