One-Pot Lasagna Soup

INGREDIENTS:

• 1 tbsp Botticelli Cooking EVOO

• 1 lb ground beef

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes

• 2 (24 oz) jars Botticelli Tomato & Basil Pasta Sauce

• 4 cups chicken or beef broth

• 8 lasagna noodles, broken into pieces

• ½ cup heavy cream

• Salt and pepper, to taste

For The Ricotta Topping:

• 1 cup ricotta

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• 1 tbsp fresh basil, chopped

• Pinch of salt

PREPARATION:

1. Heat Botticelli Cooking EVOO in a large pot over medium-high heat.

2. Add ground beef and cook until browned.

3. Add onion and cook for 4–5 minutes, until softened.

4. Add garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds.

5. Add Botticelli Tomato & Basil Pasta Sauce and broth.

6. Bring to a boil.

7. Break lasagna noodles into bite-sized pieces and add to the pot.

8. Reduce heat and simmer for 12–15 minutes, stirring occasionally, until noodles are tender.

9. Stir in heavy cream and season with salt and pepper.

10. Combine ricotta, mozzarella, Parmesan, basil, and salt in a small bowl.

11. Serve soup topped with a generous spoonful of the ricotta mixture and fresh basil.

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