Lasagna Soup tastes just like lasagna without all the work. This beef & noodle tomato soup is served topped with a creamy ricotta cheese mixture that melts deliciously into it.
Heat olive oil in a large pot over medium-high heat. Once hot, add beef, season with salt and pepper and cook, stirring occasionally until browned.
Add onion and garlic and saute until it begins to soften, about 3 minutes.
Add broth, tomatoes, tomato paste, basil, oregano, fennel seeds, thyme, sugar, lasagna noodles, and season with salt and pepper. Bring just to a boil, then reduce heat and simmer 20 minutes.
In a mixing bowl, using a fork, stir together mozzarella, parmesan, ricotta and parsley.
Ladle soup into bowls, dollop with a large scoop of the ricotta cheese mixture and sprinkle with chopped parsley.