Lasagna Stoup Ala Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 lb ground beef (extra lean)
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 4 garlic cloves, finely chopped (i grated them)
• 1 (32 ounce) box chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1/2 lb lasagna noodle, broken
• 1 cup basil leaves, torn (i had to use dried...approx 3 tbls)
• 1 cup ricotta cheese
• parmesan cheese
• 1 tablespoon italian seasoning (my addition)
• 1 teaspoon crushed red pepper flakes (my addition)

Recipe

• 1 in a soup pot, heat oil over med high heat.
• 2 add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
• 3 stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
• 4 stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
• 5 add the pasta and cook until al dente, about 15 minutes.
• 6 serve stoup in bowls and dollop with ricotta.
• 7 pass the parm at the table.