Ingredients
2tbspolive oil,divided
1lblean ground beef
1¾cupslarge yellow onion,diced
5garlic cloves,to taste, minced
4½cupslow-sodium chicken broth,then more to thin as desired
14½oztomatoes,petite diced
14½oztomatoes,crushed
2½tbsptomato paste
1¾tspbasil,dried
¾tsporegano,dried
½tsprosemary,dried, crushed
½tspthyme,dried
Salt and freshly ground black pepper,to taste
8lasagna noodles,broken into bite size pieces, or campanelle pasta or bowtie pasta
1¼cupsmozzarella cheese,shredded
½cupparmesan cheese,finely shredded
8ozricotta cheese
2tbspfresh parsley,chopped, plus more for garnish
Preparation
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste. Cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
Heat the remaining 1 tablespoon of olive oil in a pot. Add chopped yellow onion and sauté for about 3 minutes until it begins to soften. Add in garlic and sauté for 30 seconds longer.
Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, and browned ground beef. Season with salt and pepper to taste.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
Meanwhile, prepare lasagna noodles according to the directions listed on the package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into the soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
