1 pound extra lean ground beef or Italian turkey sausage
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced (about 1/2 cup diced)
3 big cloves garlic, minced (about 2 tablespoons minced)
1/2 teaspoon kosher salt
1 teaspoon Italian seasoning
1, 28 ounce can crushed tomatoes
3 cups low sodium chicken stock or vegetable stock
6 classic hard lasagna noodles, broken into bite sized pieces
1/2 cup full fat fresh ricotta cheese
Optional: Fresh chopped parsley, grated parmesan, baby spinach mixed in
In a medium sized pot or Dutch oven over high heat, add the beef or sausage, break apart with a spatula or wooden spoon and cook until it is brown all over and you no longer see pink. Turn off the heat, take out of the pot and empty into a strainer to drain the grease. Set aside.
In the same pot over medium heat, add the olive oil and onion and saute until the onion is translucent and soft. Add the garlic and saute for an additional minute. Add the salt and Italian seasoning and stir.
Add the tomatoes, stock, and lasagna noodles and bring to a boil. Boil soup for 10-12 minutes or until the noodles are soft. Add the meat back into the pot and let the soup cool enough to eat.
For serving, on top of each serving of soup, add 1-2 tablespoons ricotta cheese and any other additional toppings.