Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 1 yellow onion (diced)
  • 16 oz. lean ground beef
  • 2 tsp garlic (minced)
  • 1 tsp dried oregano
  • ½ tsp dried parsley
  • ¼ cup tomato paste
  • 1 tsp granulated sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups low-sodium chicken stock
  • 2 14.5-oz. cans diced tomatoes
  • 1 8-oz. can tomato sauce
  • 10 uncooked lasagna noodles (broken into 1” pieces)
  • ½ cup fresh basil leaves (chopped)
  • ⅓ cup Parmesan cheese (grated)
  • ¼ cup heavy cream
  • ricotta cheese (for topping)
  • mozzarella cheese (shredded, for topping)

Instruction

  • Using a large stockpot or Dutch oven, add olive oil and place over medium-high heat. Once hot, add onion and sauté for 5-6 minutes, or until onion just begins to soften.
  • Add beef, garlic, oregano and parsley. Break up ground beef with a wooden spoon. Continue cooking over medium heat, stirring occasionally, for 4-5 more minutes or until beef is browned.
  • Add tomato paste, sugar, salt and pepper. Cook, stirring frequently, for 2-3 more minutes.
  • Add chicken stock, diced tomatoes and tomato sauce; stir and cover. Allow soup to come to a simmer. Uncover and simmer for 15 more minutes.
  • Meanwhile, cook lasagna noodles according to package directions. Once cooked, stir noodles, chopped basil, Parmesan cheese and heavy cream into soup.
  • Spoon soup into bowls. Sprinkle tops of bowls with a bit of shredded mozzarella and a spoonful of ricotta. Garnish with additional chopped basil, if desired.