Easy Lasagna Soup

Ingredients:

• 2 cups (200 g) Bulk Barn mini lasagna noodles
• 1 tbsp olive oil
• 1 onion (150 g), diced
• 3 garlic cloves (10 g), minced
• 1 lb (450 g) ground beef, chicken, or turkey
• 1 jar marinara or tomato pasta sauce (about 3 cups / 700 mL / 680 g)
• 4 Bulk Barn chicken or vegetable bouillon cubes dissolved in 4 cups (1 L) hot water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red chili flakes (optional)
• Salt + pepper, to taste
• 1 cup (250 g) ricotta cheese
• 1 cup (100 g) shredded mozzarella
• 1/4 cup (25 g) grated parmesan
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot. Add onion and garlic; cook until softened.
2. Add ground meat and cook until browned. Drain excess fat if needed.
3. Stir in pasta sauce, dissolved broth, basil, oregano, chili flakes, salt, and pepper. Bring to a simmer.
4. Add mini lasagna noodles and cook until tender (about 8-10 minutes), stirring often.
5. In a small bowl, mix ricotta, mozzarella, and parmesan.
6. Ladle soup into bowls, top with the cheese mixture, and garnish with fresh basil.
7. Serves 4-6