1 tbsp. olive oil
1 pound ground beef
1 small onion (diced)
2 cloves garlic (diced)
1 can diced tomatoes
2 cans chicken stock
1 small can tomato paste
1/4 cup basil (chopped)
2 tbsp. oregano
1 bay leaf
1/4 tsp. red pepper flakes
8-10 lasagna noodles (broken into pieces)
salt and pepper
- Brown ground beef in a large pot with olive oil.
- Mix in chopped garlic and onion. Cook on low for 2-3 minutes.
- Add tomatoes, tomato paste, chicken stock, basil, oregano, bay leaf, and red pepper flakes. Add salt and pepper.
- Stir in lasagna noodles and cook until tender, about 15 minutes.
- Serve warm with bread!
**Great toppings: ricotta cheese, cottage cheese, parmesan cheese, shredded Colby jack cheese
The soup will thicken overnight. Add water or more chicken stock to keep the soup from thickening too much.
Add more noodles to make a thicker soup, or fewer to make a thinner soup. I prefer thick and hearty so I always throw in some extra. 🙂
Dry herbs are fine to use if you do not have any fresh basil or oregano on hand.