1 lb. lean ground beef
1 cup diced onion
3 garlic cloves, minced
2 (14.5 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce
1/4 cup tomato paste
4 cups (32 oz) low sodium beef broth
2 tsp. Italian seasoning
6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 oz; see Note)
8 oz. BelGioioso Ricotta con Latte® cheese
1/2 cup BelGioioso Grated Parmesan cheese
1/4 tsp. 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, mix together the BelGioioso Ricotta con Latte®, BelGioioso 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 mixture and enjoy.
You can use about 2 1/2 cups of any small shaped pasta in place of the lasagna noodles. 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.