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Yields: 10 servings Prep time: 15 min Cook time: 45 min |
Ingredients: |
| 3. CLAD TRI-PLY POLISHED STOCKPOT (7 QT.) | ID 21 STAINLESS STEEL STOCKPOT (6 QT.) | STAINLESS STEEL LADLE |
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| 3. CLAD TRI-PLY POLISHED CERAMIC COATED NON-STICK FRY PAN (10 IN.) |
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1. Brown ground beef in Fry Pan over medium-high heat. Remove from heat, drain, and set aside. Do not clean out pan. Add onions and garlic. Cook for 2-3 minutes. Set aside.
2. Add chicken broth, 2 cups water, and diced tomatoes to 7 Qt. Stockpot. Bring to a boil over high heat. Allow to boil for 2 minutes, then turn down heat to medium and add in ground beef and onions.
3. Add in crushed tomatoes, tomato paste, basil paste, rosemary, thyme, oregano, salt and pepper.
4. Cover and cook on medium for 15 minutes. Meanwhile, using the 6 Qt. Stockpot, cook lasagna noodles al dente according to package. Drain and slice into thirds. (You can also cut them up smaller for bite-sized pieces.)
5. Add to soup, cover and cook for another 10 minutes on low-medium.
6. Remove from heat and stir in cheese, parsley and basil. Add cream cheese or ricotta for a creamier broth.
7. Plate and serve with additional cheese topping and a slice of bread
