Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the ground pork, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Drain any excess fat if needed. Season generously with Kinder's The Greek Blend Seasoning, stirring well to coat all the meat.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the tomato sauce and broth. Bring to a boil, scraping up any browned bits from the bottom of the pot.
- Stir in the broken lasagna noodles. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the noodles are tender. Add more broth or water if the soup thickens too much.
- Remove from heat. Stir in the shredded mozzarella and 1.5 cups of the chopped basil until the cheese is fully melted and creamy.
- Ladle into bowls. Top each serving with a generous dollop of ricotta, the remaining chopped basil, and a sprinkle of extra Kinder's The Greek Blend if desired. Serve immediately.
Notes
- Break the noodles unevenly — Rough, irregular pieces give the soup a rustic, homey texture. Perfectly uniform pieces make it look fussier than it is. Aim for 2-inch chunks, roughly.
- Keep the mozzarella off the heat — Stir it in after you pull the pot from the burner, or over the absolute lowest setting. Melting cheese in aggressively hot liquid clumps it.
- Simmer the noodles to al dente only — They keep absorbing broth after the heat's off and again when you reheat leftovers. Pull them a minute early if you're making this ahead.
- Try lamb at least once — Ground lamb amplifies the Greek Blend's oregano-herb notes in a way ground pork doesn't quite match. It's a 1:1 swap, and the flavor difference is noticeable.
- Scale it up cleanly — Double the batch without adjustment. The only watch-out: give the wider pot an extra few minutes to come back to a simmer after the noodles go in.
- Crusty bread or thick garlic toast. The broth is the best part of the bowl and you want something to drag through it — thick slices hold up better than rolls.
- A Greek salad alongside keeps things in the same lane: cucumber, tomato, red onion, kalamata olives, feta. Light enough to cut through the richness without competing with it.
- Before you serve, squeeze fresh lemon over each bowl. It brightens the mozzarella, cuts through the pork fat, and opens up the herb notes in the Greek Blend. Small move, real difference.
- Grated Parmesan or Pecorino Romano over the ricotta adds a sharper, saltier finish if you want more cheese presence on top.
- Refrigerator: Store in an airtight container for up to 4 days. The noodles will keep absorbing broth as they sit — add a splash of water or extra broth when you reheat and stir until it loosens. The flavor deepens overnight.
- Freezer: Freeze the soup base without the noodles for best results. Cook fresh noodles when you reheat the frozen base. Keeps up to 3 months.
- Reheat: Stovetop over medium heat, stirring often, adding broth to get back to the right consistency. Microwave in 90-second intervals, stirring between each.