1
Cook the Meat and Aromatics
2
Heat olive oil in a large pot over medium-high heat. Add the onion and chopped bell pepper cook until softened, about 5 minutes. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
4
Add garlic (or garlic powder), tomato paste, Italian seasoning, all-purpose seasoning, thyme, oregano, and dried basil. Stir for 1–2 minutes until fragrant.
6
Pour in the passata and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add sugar to balance the acidity. Season with salt and pepper. Bring to a gentle boil.
8
Add the broken lasagna noodles directly into the pot. Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until noodles are just tender.
10
Stir in the heavy cream and let it simmer for 2–3 minutes until the soup is creamy and slightly thickened.
12
Stir in cheese, fresh basil and parsley. Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra fresh herbs, grated cheese or a drizzle of olive oil.