1 lb ground beef

1 medium onion, diced

4–5 garlic cloves, minced

1 jar (28–32 oz) pasta or spaghetti sauce

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

1 tbsp dried basil

1 tbsp dried oregano

1 tbsp dried parsley

1 bay leaf

4–6 cups chicken stock

8 lasagna noodles, broken into small pieces

½ cup heavy cream

1 cup shredded mozzarella cheese

Salt and black pepper, to taste

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In a large pot over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if necessary.
Add the diced onion and cook until softened, about 3–4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the pasta sauce, diced tomatoes (with liquid), tomato paste, dried basil, oregano, parsley, and bay leaf. Stir well to combine.
Pour in about 4 cups of chicken stock and bring to a gentle boil.
Add the broken lasagna noodles, reduce heat to a simmer, and cook for 12–15 minutes, stirring occasionally until noodles are tender.
Once noodles are cooked, stir in the heavy cream and shredded mozzarella until melted and incorporated. Adjust seasoning with salt and pepper.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot.

Use lean ground beef or substitute with turkey or plant-based meat for a lighter or vegetarian option.

Adjust the consistency by adding more stock if the soup thickens as it sits.

For extra flavor, use beef stock instead of chicken stock.

Freeze the soup base without noodles for best texture when reheating.

Add chopped spinach or kale at the end for extra nutrients.