Lasagna Stoup

By Tbird

Ingredients

• 2 T extra-virgin olive oil
• 1 lb ground beef
• Salt & pepper
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 3-4 cloves garlic, finely chopped
• 1 32 oz. container (4 cups) chicken broth
• 1 28 oz. can Italian crushed tomatoes
• 1 lb. lasagna noodles, broken into jagged pieces
• 1 c basil leave, torn
• 1 c whole-milk ricotta
• Grated parmigiano-reggian cheese

Preparation

Step 1

In a soup pot, heat the EVOO over medium high heat. Add the beef, season with salt and pepper and cook until browned, 3-4 minutes. Stir in the onion, carrots and garlic, and cook until softened, 5-7 minutes. Stir in 2 c water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt & pepper.

Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.