Lasagna Soup

Heat your large pot over medium-high heat and add a splash of olive oil. Once shimmering, add the ground sausage or beef, breaking it apart with your spoon. Cook until browned and crumbly, about 5-7 minutes, until the meat develops a deep, fragrant aroma.
Add chopped onion and minced garlic to the pot with the meat. Sauté together until the onion turns translucent and fragrant, about 2-3 minutes. You’ll notice the mixture becoming savory and aromatic.
Pour in the canned crushed tomatoes and broth, stirring well to combine. Use your spoon to scrape up any browned bits from the bottom of the pot, which adds flavor. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld.
Break the pasta into small pieces and add them to the simmering soup. Stir to submerge the pasta and cook until al dente, about 8 minutes. The noodles will swell and soak up the tomato broth, turning a vibrant red hue.
Stir in the shredded mozzarella and Parmesan cheese. Let them melt into the hot broth, creating a rich, velvety texture with gooey pockets of cheese on top. This should take about 2 minutes and will make the soup look thickened and cheesy.
Taste the soup and adjust seasoning with salt, pepper, or chili flakes if desired. Once seasoned, turn off the heat and let it sit for a couple of minutes to settle and thicken slightly. Serve hot, topped with extra cheese and fresh herbs if you like.