Lasagna Stoup Ala Rachael Ray

• 2 tablespoons extra virgin olive oil
• 1 lb ground beef (extra lean)
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 4 garlic cloves, finely chopped (I grated them)
• 1 (32 ounce) box chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1/2 lb lasagna noodle, broken
• 1 cup basil leaves, torn (I had to use dried...approx 3 tbls)
• 1 cup ricotta cheese
• parmesan cheese
• 1 tablespoon italian seasoning (my addition)
• 1 teaspoon crushed red pepper flakes (my addition)

1. In a soup pot, heat oil over med high heat.
2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
5. Add the pasta and cook until al dente, about 15 minutes.
6. Serve stoup in bowls and dollop with ricotta.
7. Pass the parm at the table.

extra virgin olive oil, ground beef, onion, carrots, garlic, chicken stock, tomatoes, lasagna noodle, basil, ricotta cheese, parmesan cheese, italian seasoning, red pepper

Taken from www.food.com/recipe/lasagna-stoup-ala-rachael-ray-354489 (may not work)