"A delicious hearty soup featuring BelGioioso Ricotta con Latte®."


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  • 1 pound lean ground beef
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup tomato paste
  • 4 cups low-sodium beef broth
  • 2 teaspoons Italian seasoning
  • 6 uncooked lasagna noodles, broken into 1/2-inch pieces
  • Salt and pepper
  • 8 ounces BelGioioso Ricotta Con Latte®
  • 1/2 cup BelGioioso Grated Parmesan cheese
  • Directions

  • Prep
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    1. In a large saucepan, brown beef and onion over medium-high heat, 5 to 7 minutes. Add the garlic and cook for 30 to 60 seconds. Drain.
    2. Stir in diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring mixture to a boil and stir in lasagna noodles. Reduce heat slightly and cook for 10 minutes, or until noodles are tender. Season with salt and pepper to taste.
    3. For the cheese topping, in a small bowl, mix together the Ricotta and Parmesan.
    4. To serve, spoon soup into a bowl and top with a spoonful of the cheese mixture.

    Nutrition Facts

    Per Serving: 315 calories;13.8 g fat;23.7 g carbohydrates;19.2 g protein;49 mg cholesterol;566 mg sodium.Full nutrition
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