Ingredients

For the soup:

• 1 lb ground beef
• 1 medium onion, diced
• 1 jar (25 oz) Tomato Basil Sauce
• 4 cups beef broth
• 1-2 cups water, as needed
• 8 oz lasagna noodles, broken into bite sized pieces
• 1/2 tsp salt, to taste
• 1/4 tsp pepper, to taste

For the cheese topping:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Optional garnish:

• Basil leaves

Instructions

1. In a large soup pot or Dutch oven over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender, about 6 to 8 minutes. Drain excess grease if necessary.
2. Stir in the Tomato Basil Sauce and beef broth.
3. Pour 1 cup of water into the empty Tomato Basil Sauce jar, secure the lid, and shake gently to loosen the remaining sauce from the sides. Pour the water into the soup. This gets every bit of tomato sauce into the pot while helping create the right soup consistency.
4. Bring the mixture to a gentle boil. Add the broken lasagna noodles and stir well.
5. Reduce the heat and simmer for 12 to 15 minutes, or until the noodles are tender, stirring occasionally to prevent them from sticking.
6. If the soup becomes thicker than desired as the noodles cook, add up to 1 additional cup of water until it reaches your preferred consistency. Season with salt and pepper to taste.
7. In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
8. Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture. Allow the cheese to soften into the hot soup before serving.

Notes

Buy Tomato Basil Sauce 12/25oz at allbulkfoods.com!