Ingredients
2 tablespoons olive oil, chopped
1 pound ground beef or Italian dressing
1 large yellow onion, diced (1 3/4 cups)
5 cloves garlic, minced *
4 1/2 cups low-sodium chicken broth , then more to taste
1 (14.5 oz) can small tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 tablespoons tomato paste
1 3/4 teaspoons dried **
/4 977 in a large pot over high heat. When hot, crumble the meat into the pan, season with salt and pepper to taste and cook, stirring occasionally, until golden brown. Remove the fat from the meat and place it on the side of the meat.
Heat 1 tablespoon of olive oil in a pan, add the chopped yellow onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds.
Add chicken broth, chopped tomatoes, crushed tomatoes, tomato puree, basil, thyme, rosemary, thyme and minced meat and season with salt and pepper.
Bring to a boil, reduce heat to medium, cover and cook for 20 minutes.
Meanwhile, prepare the lasagna pan according to the instructions on the package.
In a mixing bowl, beat mozzarella, parmesan cheese and ricotta with a fork.
Use the cooked noodles in the soup with the parsley, then use a light soup with a bit more earthiness if you like ****.
Pour the soup into a bowl, pour a generous amount of the cheese mixture over it and sprinkle with chopped parsley (the cheese will melt better if it is in the soup).