Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 4 cups beef or chicken broth
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8 no-boil lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 roasted poblano peppers, peeled and chopped (or substitute with green chilies)
- Fresh basil or parsley for garnish
Instructions
- Sauté the diced onions in a large pot with olive oil until translucent. Add minced garlic and cook for 1 minute. Add ground beef or Italian sausage; cook until browned. Drain excess fat if necessary.
- Pour in tomato sauce, crushed tomatoes, and broth. Stir to combine. Season with oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil.
- Add broken lasagna noodles. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking, until noodles are tender and soup thickens slightly.
- Stir in chopped roasted poblano peppers. Before serving, sprinkle with shredded mozzarella and Parmesan cheeses. Cover and let sit for 2-3 minutes until cheese melts.
Notes
- Use no-boil lasagna noodles for convenience and softer texture.
- Adjust spice level with red pepper flakes based on your heat preference.
- For a vegetarian version, substitute meat with beans or vegetables.
- This soup tastes even better the next day; prepare in advance for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-Mexican Fusion
- Diet: Contains Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg