Step 1

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.

Step 2

Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

Step 3

Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.

Step 4

Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Step 5

Meanwhile, prepare lasagna noodles according to directions listed on package.

Step 6

In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Step 7

Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.

Step 8

Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).