Lasagna Stoup Ala Rachael Ray

I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  lb ground beef (extra lean)
• 1  large onion, finely chopped
• 2  carrots, peeled and grated
• 4  garlic cloves, finely chopped (I grated them)
• 1 (32 ounce) box  chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1⁄2 lb  lasagna noodle, broken
• 1  cup basil leaves, torn (I had to use dried...approx 3 tbls)
• 1  cup ricotta cheese
•  parmesan cheese
• 1  tablespoon  italian seasoning (my addition)
• 1  teaspoon crushed red pepper flakes (my addition)

Directions

1. In a soup pot, heat oil over med high heat.
2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
5. Add the pasta and cook until al dente, about 15 minutes.
6. Serve stoup in bowls and dollop with ricotta.
7. Pass the parm at the table.