Lasagna Soup

ingredients

2 teaspoons olive oil
1 1/2 pounds lean ground beef
1 medium onion, finely chopped
4 garlic cloves, minced
1 teaspoon oregano
2 teaspoons dried basil
1 teaspoon garlic salt
1/8 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
1 tablespoon sugar
4 to 6 cups chicken broth
8 ounces mafalda (mini lasagna) or rotini pasta, cooked
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/4 cup grated parmesan
1/4 teaspoon garlic salt
Pinch of pepper
2 cups shredded mozzarella

directions

In a large pot, heat the oil over medium heat. Add ground beef and onion. Cook until beef is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the garlic, oregano, basil and 1 teaspoon garlic salt and red pepper flakes and saute for 1 minute. Add the tomato paste and cook another minute. Add crushed tomatoes, diced tomatoes with juice, tomato sauce, sugar and 4 cups broth. Bring to a boil. Simmer 5 to 10 minutes. Stir in cooked pasta. If too thick, add more broth. Taste to see if more salt and pepper are needed. In a small bowl, combine the ricotta, parmesan and 1/4 teaspoon garlic salt and pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl. Ladle the soup on top. Serve with cheese and basil on top. Great with garlic bread.

Source: Tammy Kaye