Dice the onion into small pieces and mince the garlic cloves fresh—this ensures the best flavor and aroma in your broth. Break the lasagna noodles into 1-inch pieces and set aside. Heat the vegetable oil in a large pot over medium-high heat until shimmering, then add the ground beef and diced onion with the salt. Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and the onion is softened. I prefer using 80/20 ground beef because the fat renders into the broth and creates a much richer, more flavorful base.

Drain off excess grease from the pot, leaving just enough to coat the bottom—this keeps the soup from being too heavy. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color; this concentrates the tomato flavor significantly. Add the diced tomatoes and 2.5 cups of the chicken stock, then sprinkle in the oregano and black pepper. I always use Swanson broth for a more savory, well-rounded base that complements the tomato and beef beautifully.

Bring the mixture to a boil over high heat, then reduce to medium and add the broken lasagna noodles from Step 1. Stir occasionally to prevent sticking, and cook for 10-12 minutes until the noodles are tender but still hold their shape. The noodles will release their starch into the broth, creating a naturally thickened, creamy texture. If the soup becomes too thick before the noodles finish cooking, stir in the remaining 1 cup of chicken stock a little at a time.

Remove the pot from heat and stir in the mozzarella, Parmesan, and the thinly sliced basil ribbons, stirring gently until the cheeses are fully melted and incorporated throughout the soup. Taste the soup and adjust seasoning with the sugar and additional salt if needed—the sugar balances the acidity of the tomatoes. I always use full-fat ricotta when topping because it has a much creamier texture and adds better moisture to each spoonful compared to low-fat versions.

Ladle the soup into bowls and top each serving with a generous dollop of full-fat ricotta. The cool, creamy ricotta contrasts beautifully with the hot, savory broth and creates a luxurious texture in every bite.