Brown the Ground Beef

In a large pot or Dutch oven, heat a little oil over medium heat.

Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and cooked through, about 5-7 minutes.

Remove excess grease if necessary, then add the diced onion, garlic, and bell pepper. Cook for an additional 3-4 minutes until softened.

Add the Tomatoes and Broth

Stir in the tomato sauce, diced tomatoes (with juices), and beef broth. Add the dried basil, oregano, salt, and pepper to taste. Bring the mixture to a boil.

Cook the Pasta

Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and let the soup simmer for 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent the noodles from sticking together.

Prepare the Cheese Mixture

While the soup is simmering, combine the ricotta cheese, mozzarella, and Parmesan cheese in a bowl. Set aside.

Assemble the Soup

Once the pasta is cooked, ladle the soup into bowls. Spoon a dollop of the cheese mixture into the center of each bowl. The heat from the soup will melt the cheese, creating a creamy swirl.

Garnish and Serve

Garnish with fresh basil or parsley, and serve hot. Enjoy the warm, cheesy goodness of lasagna in soup form!