Lasagne Stoup

Original recipe from Rachel Ray magazine that I've tweaked a bit

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  lb  ground sirloin
• 1  large onion, finely chopped
• 2  carrots, peeled and grated
• 4  garlic cloves, finely chopped
• 2  cups water
• 32  ounces chicken broth
• 28  ounces Italian-style crushed tomatoes
• 12  ounces  lasagna noodles, broken into pieces
• 1  cup fresh basil leaf, torn
• 1  cup ricotta cheese

Directions

1. In a soup pot, heat the olive oil. Add beef, season with some salt and pepper then cook until browned.
2. Stir in onion, carrot and garlic and cook until softened about 5-7 minutes.
3. Add water, broth and tomatoes. Cover and bring to a boil.
4. Add pasta and cook until al dente, about 15 minutes.
5. Stir in the basil and season to taste with salt and pepper.
6. Stir in the ricotta and serve.
7. Top with fresh parmesan cheese, if desired.