# 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
# Step-by-Step:
01 - In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot mixture over the red onion, carrot, cucumber, and radish in a mixing bowl or jar. Let stand at room temperature for at least 30 minutes, stirring occasionally.
02 - Heat olive oil in a large pot over medium heat. Add the ground beef or sausage (or plant-based substitute) and cook, stirring occasionally, until browned and cooked through. Drain excess fat if needed.
03 - Add diced onion, minced garlic, carrots, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes, until the vegetables are softened and fragrant.
04 - Stir in the dried oregano, dried basil, chili flakes (if using), and tomato paste. Cook for 2 minutes, mixing to combine well.
05 - Pour in the crushed tomatoes and low-sodium broth. Bring the mixture to a boil, then reduce heat to a gentle simmer for 10 minutes.
06 - Add the broken lasagne noodles to the pot. Simmer for 10 to 12 minutes, stirring occasionally, until the noodles are tender but not mushy.
07 - Stir in the whole milk or plant-based milk. Adjust seasoning with salt and pepper to taste, then simmer for 2 to 3 additional minutes.
08 - In a small bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and chopped basil or parsley. Mix gently to create the topping.
09 - Ladle hot soup into bowls. Top each with a generous spoonful of the cheese mixture and a handful of well-drained pickled vegetables. Garnish with additional fresh herbs as desired.
