Lasagna Soup

I love soup. I love lasagna. Combine the two together and you can't go wrong. :)

Ingredients
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
4 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can Petite Diced Tomatoes
1 (14.5 oz) can Crushed Tomatoes
2 1/2 Tbsp Tomato Paste
2 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded Mozzarella Cheese (5 oz)
1/2 cup Grated Parmesan Cheese (2 oz)
8 oz ricotta cheese

Directions
Brown ground beef in a large soup pot over medium high heat. Add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, HUNT'S Petite Diced Tomatoes, HUNT'S Crushed Tomatoes, HUNT's Tomato Paste, basil, oregano, rosemary, fennel seeds, thyme, parsley, and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare lasagna noodles according to directions listed on package (don't overly salt the water as some of the water will be added to the soup later). Reserve 1 cup pasta water before draining pasta.

Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired.

In a mixing bowl, using a fork, stir together KRAFT Grated Parmesan Cheese with ricotta cheese.

Ladle soup into bowls, dollop each serving with a large scoop of the cheese mixture, sprinkle shredded Mozzarella Cheese and chopped parsley. Serve warm.

Recipe modified from Cooking Classy