Lasagna Soup

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• 2 Tbsp olive oil, divided
• 1 lb ground beef
• 1 large yellow onion, diced (1 3/4 cups)
• 4 tsp minced garlic
• 4 1/2 cups chicken broth (use CMM Chicken Bouillon)
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (use @jovialfoods)
• 1 1/4 cups (5 oz) shredded mozzarella cheese (use @violife_foods for dairy-free)
• 1/2 cup (2 oz) finely shredded parmesan cheese (use @violife_foods for dairy-free)
• 8 oz ricotta cheese (use kite hill for dairy-free or use cottage cheese for lower calorie)

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and sauté until it begins to soften, about 3 minutes. Add in garlic and sauté 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
4. Meanwhile, prepare lasagna noodles according to directions listed on package.
5. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
6. Stir cooked pasta into soup.
7. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
8. Enjoy!!