Lasagna Soup by Platings + Pairings

– 1 tablespoon extra virgin olive oil
– 1 pound lean ground beef
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 3/4 teaspoon fennel seeds (crushed)
– 1/2 teaspoon dried thyme
– 1 teaspoon granulated sugar
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 4 cups bone broth (or chicken or beef broth)
– 214.5 ounce cans petite diced tomatoes
– 3 tablespoons tomato paste
– 8 pieces lasagna noodles (broken into bite size pieces (6.5 oz)
– Salt and freshly ground black pepper (to taste)
– 3/4 cup shredded mozzarella cheese
– 1/2 cup grated parmesan cheese
– 8 ounces ricotta cheese
– 2 tablespoons chopped fresh parsley (plus more for garnish)

Prep Time: 10 min
Cook Time: 10 min
Total Time: 45 min