1. In a large pot, cook ground beef over medium heat until browned. Drain excess fat.

2. Add chopped onion and garlic, sauté 3–4 minutes until softened.

3. Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, and beef broth. Bring to a boil.

4. Add broken lasagna noodles. Reduce heat and simmer for 10–12 minutes, until noodles are tender.

5. Stir in ricotta and mozzarella cheese or spoon on top when serving.

6. Ladle into bowls, sprinkle with parmesan cheese, and garnish with fresh herbs.

7. Serve hot with garlic bread or salad on the side.

8. Store leftovers in the fridge up to 4 days. Reheat with extra broth if needed.

9. For freezing, store soup without noodles and cheese for best results.

10. Add freshly cooked pasta and cheese when reheating frozen soup.