Heat a large pot over medium heat and add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
1 lb ground beef
Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion becomes translucent and fragrant, about 3-4 minutes. Stir frequently to prevent sticking.
1 medium onion, 3 cloves garlic
Pour in the crushed tomatoes along with their juices and stir to combine everything evenly. Bring the mixture to a gentle simmer.
1 can (28 oz) crushed tomatoes
Pour in the chicken broth and season with salt and pepper to taste. Bring the soup to a simmer and cook uncovered for about 10 minutes to let the flavors meld.
4 cups chicken broth, to taste salt and pepper
Add the small pasta noodles directly into the simmering broth. Cook according to package instructions, usually 8-10 minutes, until noodles are tender and the soup has thickened slightly.
8 oz small pasta noodles
Stir in the shredded mozzarella cheese until melted and gooey, creating a creamy layer on top of the soup. Let it sit for a minute to thicken slightly and absorb some of the broth.
1 cup shredded mozzarella cheese
Taste and adjust seasoning as needed with more salt and pepper. Ladle the hot soup into bowls and garnish with chopped fresh basil or parsley for a burst of fresh flavor.
fresh basil or parsley
Serve the lasagna soup hot, with additional cheese or herbs if desired. Enjoy the comforting, hearty flavors in every spoonful.
