Lasagna Soup

Ingredients

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced, 1 3/4 cups
• 5 garlic cloves, to taste, minced
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 1 can petite diced tomatoes
• 1 can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces, 6.5 oz
• 1 1/4 cups shredded mozzarella cheese
• 1/2 cup finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 Tbsp chopped fresh parsley, plus more for garnish

Directions

1. Warm 1 tablespoon olive oil in a large pot over medium-high heat. When the oil is hot, add the beef in crumbles, season with salt and pepper to taste, and cook, stirring now and then, until the meat is browned. Pour off the fat, then transfer the beef out of the pot and set it aside.
2. Add the remaining 1 Tbsp olive oil to the pot. Stir in the chopped yellow onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook for 30 seconds more.
3. Pour in the chicken broth, diced tomatoes, crushed tomatoes, and tomato paste, then add the basil, oregano, rosemary, thyme, and browned ground beef. Season with salt and pepper to taste.
4. Bring the soup just up to a boil, then turn the heat down to medium-low. Cover the pot and let it simmer for 20 minutes.
5. While the soup simmers, cook the lasagna noodles according to the package directions.
6. In a mixing bowl, combine the mozzarella, parmesan, and ricotta with a fork until evenly mixed.
7. Add the cooked pasta and parsley to the soup, stirring to combine. If you’d like a looser soup, add a little more broth.
8. Spoon the soup into bowls, top each with a generous scoop of the cheese mixture, and finish with chopped parsley. The cheese will melt nicely once you stir it into the hot soup.