# What You'll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 pound ground beef or Italian sausage, or plant-based substitute
03 - 1 large onion, diced
04 - 3 garlic cloves, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 bell pepper, diced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon chili flakes, optional
11 - 2 tablespoons tomato paste
12 - 1 can (28 ounces) crushed tomatoes
13 - 6 cups low-sodium chicken or vegetable broth
14 - 8 lasagne noodles, broken into pieces
15 - 1/2 cup whole milk or plant-based milk
16 - Salt and pepper, to taste
→ Cheese Topping
17 - 1 cup ricotta cheese
18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - 2 tablespoons fresh basil or parsley, chopped
→ Pickled Vegetable Garnish
21 - 1/2 cup thinly sliced red onion
22 - 1/2 cup julienned carrot
23 - 1/2 cup thinly sliced cucumber
24 - 1/2 cup thinly sliced radish
25 - 1/2 cup apple cider vinegar
26 - 1/2 cup water
27 - 2 tablespoons sugar
28 - 1 teaspoon salt
# Method Steps:
01 - In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar is dissolved. Pour hot pickling liquid over prepared vegetables in a bowl or jar. Let sit at room temperature for at least 30 minutes, stirring occasionally.
02 - Heat olive oil in a large pot over medium heat. Add ground beef, sausage, or plant-based alternative and sauté until fully browned, breaking apart the meat. Drain excess fat if needed.
03 - Add diced onions, minced garlic, carrots, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes until vegetables are softened and fragrant.
04 - Stir in dried oregano, dried basil, chili flakes if using, and tomato paste. Cook for 2 minutes, stirring to coat the vegetables and develop flavor.
05 - Add crushed tomatoes and broth. Increase heat to bring to a boil, then reduce to a gentle simmer for 10 minutes to allow flavors to meld.
06 - Add broken lasagne noodle pieces to the simmering soup. Cook for 10 to 12 minutes, stirring occasionally, until noodles are tender yet retain slight bite.
07 - Stir in whole milk or plant-based milk and adjust seasoning with salt and pepper. Simmer for an additional 2 to 3 minutes.
08 - In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, and chopped basil or parsley. Mix until smooth.
09 - Ladle soup into bowls. Top each serving with a generous spoonful of cheese mixture and a portion of drained pickled vegetables. Optionally garnish with additional fresh herbs.
