Quick Lasagna Soup (Print Version)

# Ingredients:

01 - Extra virgin olive oil, 1 tablespoon.
02 - Fresh ground beef, 1 pound.
03 - Fresh onion, finely chopped, 1/2 cup.
04 - Fresh garlic, minced (6 cloves), 2 tablespoons.
05 - Low sodium crushed tomatoes, 28 ounces.
06 - Fresh bay leaf, 1 piece.
07 - Dried basil, 1 teaspoon.
08 - Dried parsley, 1 teaspoon.
09 - Dried oregano, 1 teaspoon.
10 - Ground black pepper, 1/2 teaspoon.
11 - Red pepper flakes, 1/4 teaspoon (optional).
12 - Low sodium beef broth, 4 cups.
13 - Water, 2 cups.
14 - Reginetti pasta or broken lasagna noodles, 2 cups (5 ounces).
15 - Fresh ricotta cheese for serving, 1/4 cup.
16 - Grated parmesan cheese for serving, 1/4 cup.

# Instructions:

01 - Warm the oil in a big pot until hot. Add beef and cook until nicely browned, about 10 minutes, breaking it up as it cooks.
02 - Toss in chopped onions and garlic with the meat. Cook until they're soft and fragrant, about 2-3 minutes.
03 - Pour in tomatoes, all the dried herbs, broth, and water. Bring everything to a nice bubble, stirring now and then.
04 - Drop in the pasta when the soup's bubbling. Cook for half the time the pasta package says, stirring every so often.
05 - Take the pot off the heat and let it rest for 5 minutes. Fish out the bay leaf, ladle into bowls, and top with both kinds of cheese.

# Notes:

01 - The pasta keeps cooking in the hot soup, so it's best to undercook it slightly at first.
02 - For best results, cook this soup on the stovetop rather than in an Instant Pot or slow cooker.
03 - Feel free to add more broth if you like a soupier consistency.

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