6-8cupschicken stockdepending on desired thickness
2tspdried basil
1tspdried oregano
1tspkosher salt
½tspblack pepper
10lasagna noodlesbroken into small (bite sized) pieces (*Note- break these pieces smaller than you think you need to, since its pasta they will basically double in size when cooked)
For the topping:
1cupmozzarella cheeseshredded
½cupparmesan cheeseshredded
8ozricotta cheese
½tspbasil
¼tsporegano
¼tspkosher salt
1/8tspblack pepper
Fresh basilrough chopped and sprinkled on top each serving
Instructions
In a deep stock pot or dutch oven, cook ground beef until brown and season with first listed salt and pepper. Drain into a small bowl and set aside.
In the same pot heat the olive oil then add the onion and cook until translucent and it starts to soften, about 3-4 minutes. Add the chopped green pepper, and cook until softened, another 3-4 minutes.
Add garlic and cook for 1 minute. Add in diced tomatoes, crushed tomatoes, stock, spices and browned beef. Bring this to a boil (about 5-8 minutes) on medium high heat, then reduce temperature to a simmer and cook for about 20 minutes.
Add pasta pieces to the soup and simmer for an additional 15-20 minutes, stirring often (to keep the pasta from sticking together).
In a bowl mix all the cheese topping ingredients together.
Serve soup in bowl with a scoop of the cheese mixture on top, and garnish with fresh chopped basil (if desired).
Notes
Leftovers can be store in an airtight container in the refrigerator for up to 3 days. Add more stock if needed before reheating.