1 pound lean ground beef
1 cup diced onion
3 garlic cloves , minced
2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
4 cups (32 ounces) low sodium beef broth
2 teaspoons Italian seasoning
6 uncooked lasagna noodles , broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
8 ounces (1 cup) BelGioioso ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or basil if desired. To eat, stir in cheese mixtures and enjoy!
You can use any small shaped pasta in place of the lasagna noodles just use about 2 1/2 cups. The lasagna noodles really give it that authentic texture.
Also, if you are making ahead of time it would be a good idea to boil the lasagna noodles separately and then add them before eating. The lasagna noodles really soak up the liquid if they sit in the soup for a while. You can add some beef broth if you need to thin it out.