One Pot Lasagna Soup

• 32 ounces crushed tomatoes
• 14 ounces stewed tomatoes
• 5 cups chicken broth or water
• 1 pound lean ground beef
• 1 yellow onion medium size, chopped
• 5 cloves garlic smashed then sliced
• 6 oven ready lasagna noodles no pre-boiling needed
• 1 cup crimini mushrooms sliced, stems removed
• 2 bay leaves
• 1/2 tablespoon italian seasoning
• 1 sprig fresh rosemary
• salt
• 2 cups ricotta cheese
• 1 cup mozzarella shredded
• 1/2 cup grated Parmesan cheese
• 1 handful fresh parsley chopped for garnish
• 3 fresh basil leaves roughly chopped for garnish

1. In a large stock pot or ceramic cast iron pot, over medium-high heat brown beef. Add onion and saute for 3-4 minutes. Add garlic saute 1 minute more. Add broth while scraping the browned bits from the bottom of the pan with a wood or plastic spoon. Add tomatoes and stir to combine. Add Italian seasoning, bay leaves and rosemary sprig. Break the lasagna noodles in thirds and carefully add to pot. Bring to a gentle boil then reduce heat to low. Stir the noodles once or twice to prevent them from sticking together. Cover and cook 15-20 minutes until noodles are just soft, don't over cook.

tomatoes, tomatoes, chicken broth, ground beef, onion, garlic smashed, lasagna noodles, crimini mushrooms, bay leaves, italian seasoning, rosemary, salt, ricotta cheese, mozzarella shredded, parmesan cheese, handful fresh parsley, basil

Taken from www.yummly.com/recipe/One-Pot-Lasagna-Soup-1331789 (may not work)