2 tbsp olive oil

1 red onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

450 g (1 lb) ground beef (80/20)

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

1 tbsp chopped fresh parsley

1 can (400 g) fire-roasted diced tomatoes

2 cups marinara sauce (e.g., Rao’s)

4 cups beef broth

1 Parmesan rind (optional, for simmering)

200 g (7 oz) lasagna noodles, broken into pieces

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese (optional, for topping)

Garlic bread, for serving

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Heat olive oil in a large Dutch oven over medium heat. Add onion, garlic, and bell pepper; sauté until softened and fragrant.
Add ground beef and cook until browned, breaking it up as it cooks. Season with salt, pepper, oregano, basil, and parsley.
Stir in fire-roasted diced tomatoes, marinara sauce, and beef broth. Add the Parmesan rind, if using, and bring to a gentle boil.
Reduce heat and simmer uncovered for 10–15 minutes to develop flavour.
Break lasagna noodles into bite-sized pieces and add them to the pot. Cook until noodles are al dente, stirring occasionally.
Remove the Parmesan rind. Stir in ricotta cheese and half of the mozzarella until creamy and evenly distributed.
Ladle soup into bowls and top each with remaining mozzarella and a sprinkle of Parmesan. Serve immediately with garlic bread.

Swap ground beef for turkey, chicken, or a vegetarian substitute.

Add spinach, mushrooms, or zucchini for extra veggies.

Use tomato sauce plus extra herbs if marinara isn’t available.

Freeze the soup base (without noodles) up to 3 months; add fresh noodles when reheating.

Add a splash of red wine for deeper flavour before simmering.