One-Pot Lasagna Soup

Preparation time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 6 Servings

Ingredients:

• 1 Tbsp. olive oil
• 1 cup chopped onion
• 2 tsp. minced garlic
• 1 lb. ground beef
• 4 cups beef broth
• 30 oz. petite diced tomatoes with juice (two 15 ounce cans)
• 6 oz. can tomato paste
• 1 tsp. dried rosemary
• 1/2 tsp. Italian seasoning
• 2-3 Tbsp. freshly chopped basil, more to taste
• 8 uncooked lasagna noodles, broken into bite-sized pieces
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, optional
• Salt and black pepper, to taste
• Cottage cheese, for serving

Directions:

1. Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the ground beef (break up with a wooden spoon) and cook until browned. Drain any excess grease.
2. Add in beef broth, tomatoes and tomato paste. Stir until combined and then add the rosemary, Italian seasoning and basil. Bring to a light boil and then add in the noodles. Cook for 8-10 minutes, or until the noodles are tender.
3. Stir in the Parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with spoonful of cottage cheese and more basil if desired.

 Slow-Cooker version:

1. Brown the beef and onions ahead of time. Then add all of the ingredients except the noodles and cheese and cook for 7-8 hours on low or 3-4 hours on high.
2. Cook the pasta al dente (slightly firm) and add to the crock pot and cook for an additional 15-20 minutes. Stir in the cheese right before serving.

*Recipe from iheartnaptime.net