Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 medium onion - chopped
- 2 tablespoons garlic - minced
- 2 tablespoons tomato paste
- 1 1/2 teaspoon Italian seasoning
- 28 ounce can crushed tomatoes
- 5 cups vegetable stock
- 8 - 9 lasagna noodles - broken into pieces
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese - grated
- fresh basil - chopped **optional
Instruction
- In a large stockpot, heat oil over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add ground beef and cook until browned. Add garlic and cook for 1 minute.
- Add in tomato paste and Italian seasoning cooking for 1 minute. Carefully pour in tomatoes and vegetable stock. Stir. Bring the soup up to a boil then reduce to simmer. Add in lasagna noodles and simmer for 15 minutes.***if the soup is too thick, add water.
- Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and top with a spoonful of ricotta and sprinkle of Parmesan. Sprinkle with fresh basil if desired.
