Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add in one chopped white onion and 3 cloves of minced garlic. Sauté for about 3-4 minutes until the onion turns translucent and the garlic is fragrant, stirring occasionally to prevent burning.

Next, add 1 pound of lean ground beef (93/7) to the pot. Cook while breaking it apart with a wooden spoon for about 5-7 minutes, or until the meat is nicely browned. Make sure there are no pink bits left.

Stir in 24 ounces of marinara sauce and one 14.5-ounce can of diced tomatoes. Pour in 32 ounces of beef bone broth, and then sprinkle in 1 teaspoon of onion powder, 2 teaspoons of Italian seasoning, and a pinch of red pepper flakes. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.

Cover the pot, reduce the heat to low, and let your soup simmer for 15-60 minutes. Stir occasionally.

After simmering, break 8 lasagna noodles into smaller pieces and gently add them to the pot. Stir well. Cook for another 30 minutes, uncovered.

In a small bowl, blend 1 cup of 2% cottage cheese until smooth. Lower the heat and mix the cottage cheese into the soup, stirring continuously until it’s fully incorporated and creamy.

Ladle it into bowls and consider topping it with fresh basil or mozzarella. Serve warm.