Lasagna Soup

Step 1

Cook ground beef in a 6 quart Dutch oven or large soup pot over medium high heat until browned and no longer pink (about 5 to 6 minutes), crumbling beef with a wooden spoon while it is cooking. Transfer beef to a colander to drain fat and set aside.

Step 2

Return the Dutch oven (or pot) to the burner and add olive oil. Once the olive oil is heated, add onion and green peppers. Cook until vegetables are tender, stirring frequently (about 2 to 3 minutes). Add garlic and cook for 30 seconds (stirring constantly).

Step 3

Return drained ground beef to pot. Add marinara sauce, broth, diced tomatoes with juices, Italian seasoning, and sugar. Stir to combine.

Step 4

Bring to a boil and add lasagna noodle pieces. Stir to combine. Reduce heat as necessary to maintain a strong simmer/gentle boil. Cook for 12 to 15 minutes (stirring occasionally so that the noodles don't stick together), or until lasagna noodles are tender. Season with desired amounts of salt and pepper.

Step 5

While the noodles are cooking, prepare the cheese mixture by stirring together the ricotta, mozzarella, Parmesan and pepper in a medium bowl until combined.

Step 6

Ladle soup into bowls and top with a dollop of the cheese mixture. Garnish with basil or parsley, if desired.