Gather all your ingredients: ground beef, crushed tomatoes, beef broth, lasagna noodles, garlic, onion, and cheeses.
In a large heavy-bottomed pot, sauté chopped onion and minced garlic in a splash of olive oil over medium heat until fragrant and translucent, about 3-4 minutes. The onion should be soft and slightly golden, and the garlic aromatic.
Add the ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer, letting the flavors meld for about 5 minutes. You’ll notice the broth turning a rich, red hue and smelling savory.
Add the broken lasagna noodles into the simmering broth, stirring gently. Cover the pot and cook until the noodles are tender, about 10 minutes, stirring occasionally to prevent sticking.
Taste the soup and adjust seasoning with salt, pepper, or a pinch of crushed red pepper if you like some heat. The broth should be flavorful and well-balanced.
Ladle the hot soup into bowls, then generously sprinkle with shredded mozzarella and Parmesan cheeses. The cheese will melt slightly into the hot broth, creating a gooey, cheesy topping.
Serve immediately while hot, enjoying the comforting aroma and hearty textures. This dish is perfect for cozy nights and can be customized with your favorite herbs or additional vegetables.
