# What You'll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 pound ground beef or Italian sausage, or plant-based alternative
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon dried thyme
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 1 can (28 ounces) crushed tomatoes
12 - 1 can (15 ounces) tomato sauce
13 - 4 cups low-sodium chicken broth or vegetable broth
14 - 8 lasagne noodles, broken into pieces
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
17 - 1 cup ricotta cheese
18 - 2 cups baby spinach
→ Roasted Garlic Croutons
19 - 1/2 loaf crusty Italian bread, cut into 1-inch cubes
20 - 3 tablespoons olive oil
21 - 3 cloves garlic, finely minced
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper
24 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss bread cubes with olive oil, minced garlic, salt, and black pepper. Spread evenly on the prepared baking sheet and bake for 12–15 minutes, tossing halfway, until golden brown and crisp. Remove from oven, sprinkle with chopped parsley if desired, and set aside.
03 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened. Add minced garlic and sauté for 1 minute.
04 - Add ground beef, Italian sausage, or plant-based substitute to the pot. Cook, breaking up the meat as it browns, until thoroughly cooked, approximately 5–7 minutes. Drain excess fat if necessary.
05 - Stir in dried oregano, basil, thyme, salt, black pepper, and tomato paste. Cook for 2 minutes, mixing well.
06 - Add crushed tomatoes, tomato sauce, and broth. Bring the mixture to a boil, then lower the heat and simmer gently for 15 minutes.
07 - Add broken lasagne noodle pieces to the simmering soup. Cook, stirring occasionally, for 10–12 minutes until the noodles are tender.
08 - Gently stir in baby spinach until wilted. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top each serving with ricotta, a sprinkle of mozzarella and Parmesan, and a generous handful of roasted garlic croutons.
