# What you'll need:
→ Meats
01 - 14 oz ground beef or Italian sausage
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Liquids & Canned Goods
06 - 28 oz chopped tomatoes
07 - 5 cups beef or vegetable broth
08 - 2 tablespoons tomato paste
→ Pasta
09 - 5.3 oz lasagne sheets, broken into pieces
→ Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and pepper, to taste
→ Dairy
14 - 3.5 oz ricotta cheese
15 - 2.8 oz grated mozzarella
16 - 2.1 oz grated Parmesan cheese (for chips)
17 - 0.7 oz grated Parmesan cheese (for serving)
→ Other
18 - 2 tablespoons olive oil
19 - Fresh basil, for garnish
# Method:
01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Spoon heaped tablespoons of grated Parmesan cheese onto the prepared tray and flatten slightly. Bake for 5–7 minutes until crisp and golden. Let the chips cool completely.
03 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté for 5 minutes until vegetables are softened.
04 - Add minced garlic and cook for 1 minute. Add ground beef or sausage and brown the meat, breaking up any clumps with a wooden spoon.
05 - Stir in tomato paste, dried oregano, dried basil, and chili flakes. Sauté for 2 minutes to develop flavor.
06 - Pour in the chopped tomatoes and beef or vegetable broth. Season with salt and pepper. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
07 - Add broken lasagne sheets and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
08 - Stir in ricotta cheese and grated mozzarella until melted and the soup is creamy. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with fresh basil leaves, additional grated Parmesan, and serve with Parmesan chips alongside.
