Lasagna Soup


8 ounces lasagna noodles broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil plus more for drizzling
1 onion chopped
1 pound ground beef or sausage
3 cloves garlic chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 can crushed tomatoes 15 oz.
1/2 cup chopped fresh basil plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese plus more for sprinkling, optional
1/4 cup heavy cream or half-and-half
Ricotta cheese for garnish


Cook the pasta according to package directions. Drain and drizzle with a little bit of olive oil.

In a large pot, add 1 Tablespoon olive oil and heat over medium high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato noodles and continue to stir and cook for about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.


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