Classic Lasagna Soup

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.

Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.

Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.

Add the lasagna noodles and cook until al dente according to package instructions.

Ladle the lasagna soup into bowls and top with a dollop of ricotta.

Enjoy!