4 1/2cupslow-sodium chicken broth,then more to thin as desired
1(14.5 oz) canpetite diced tomatoes
1(14.5 oz) cancrushed tomatoes
2 1/2Tbsptomato paste
1 3/4tspdried basil
Salt and freshly ground black pepper,to taste
8lasagna noodles,broken into bite size pieces (6.5 oz)
1 1/4cups (5 oz)shredded mozzarella cheese
1/2cup (2 oz)finely shredded parmesan cheese
2Tbspchopped fresh parsley,plus more for garnish
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.
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
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.
Meanwhile, prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
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).