Lasagna Soup

 From Delish and it was fabulous -forgot to do it but would be great with a dollop of ricotta on top!

1 tbsp. extra-virgin olive oil

1 yellow onion, chopped

kosher salt

1 lb. ground beef

4 cloves garlic, minced

28 oz. can crushed tomatoes

1 tbsp. balsamic vinegar

1 tbsp. dried oregano

4 c. low-sodium chicken broth

8 oz. lasagna noodles, broken into 2" pieces

2 c. shredded mozzarella ( we used a ball of fresh moz)

Grated Parmesan, for garnish

Torn fresh basil, for garnish

1. In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.
2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and dried oregano.
3. Pour in chicken broth and bring to a simmer.
4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
5. Add mozzarella and stir, letting melt into soup.
6. Garnish with Parm and basil.