Lasagna Soup

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  Step 1

  Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside. Heat remaining 1 tablespoon olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer at least 20 minutes.

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  Step 2

  Meanwhile, prepare lasagna noodles, reducing cooking time by two minutes from the directions listed on package and reserving 1 cup pasta water before draining pasta.

• Step 3

  Add cooked pasta to soup along with ½ cup - 1 cup pasta water as desired.

  In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

  Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.

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