Lasagna Stoup Ala Rachael Ray - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb ground beef (extra lean)
1 large onion, finely chopped
2 carrots, peeled and grated
4 garlic cloves, finely chopped (I grated them)
1 (32 ounce) box chicken stock
1 (28 ounce) can crushed tomatoes
1/2 lb lasagna noodle, broken
1 cup basil leaves, torn (I had to use dried...approx 3 tbls)
1 cup ricotta cheese
parmesan cheese
1 tablespoon italian seasoning (my addition)
1 teaspoon crushed red pepper flakes (my addition)

Preparation

In a soup pot, heat oil over med 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.
Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
Add the pasta and cook until al dente, about 15 minutes.
Serve stoup in bowls and dollop with ricotta.
Pass the parm at the table.