Lasagna Stoup

I you know me, you know that I love everything Rachael Ray.  I watch her show when I can, I get her magazine, and I use her pans.  

I wanted to have lasagna the other night, but didn't have the time to make it.  So I turned to Rachael Ray and her wonderful 30 minute meals.  She didn't let me down and I found a recipe for Lasagna Stoup.  And what is stoup??  It is a mix between a soup and a stew and it is yummy! 

Enjoy!!

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground beef sirloin
• Salt and pepper
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 3 to 4 cloves garlic, finely chopped
• One 32-ounce container (4 cups) chicken broth
• One 28-ounce can Italian crushed tomatoes
• 1 pound lasagna noodles, broken into jagged pieces
• 1 cup basil leaves, torn
• 1 cup whole-milk ricotta
• Grated parmigiano-reggiano cheese, to pass around the table

Directions:

1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.
2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.
   
   **Sorry, no picture!  It smelled so wonderful that all I could think about was eating it and not taking a picture!