Lasagna Stoup from Rachael Ray

This recipe was in a Rachael Ray magazine and was truly a 30 minute meal in just one pot!! Imagine the level of Kevin's happiness with just one pot to clean!!! It is really delicious and the perfect answer to the cold rainy weather we are having --oh well -- it could have been SNOW!! This is a great meal especially for those with hungry boys home from college (That would be you Gwen!)

• 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--OOOPS I  chopped by mistake!!!
• 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*** this is the frozen basil from end of season-worked well for this recipe***
• 1 cup whole-milk ricotta**used part-skim**
• Grated parmigiano-reggiano cheese

Directions:

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. 

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2. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. 
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4. Add the pasta and cook until al dente, about 15 minutes.(I added the basil at this point because it wasn't fresh but rather frozen) Stir in the basil and season with salt and pepper. 
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6. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.
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