In a large Dutch oven, heat oil over medium-high. Add beef and season with salt and pepper. Cook until browned, 5 to 7 minutes, stirring and breaking up beef with back of a spoon. Meanwhile, crush whole tomatoes with clean hands or snip into pieces with kitchen shears.

To pot, add garlic and Italian seasoning. Cook 30 seconds, stirring constantly. Add canned tomatoes and juice, pasta sauce and chicken broth, using a rubber spatula to scrape any bits stuck to the bottom. Season with salt and pepper. Bring to a boil over medium-high and then reduce heat to a simmer. Cook 15 minutes.

Meanwhile, bring a medium pot of salted water to a boil over high. Cook lasagna noodles according to package directions. Drain in a colander. In a small bowl, combine ricotta, Parmesan and pesto. Season with salt and pepper to taste.

Remove lasagna soup from heat. Stir in cooked noodles. Divide among bowls and dollop with ricotta mixture to serve. Garnish with basil, if desired.

Tip: To cook lasagna noodles in soup, add them to soup along with 1 1/2 cups additional broth or water. Let soup simmer for 12 to 15 minutes, stirring occasionally, until noodles are tender.

Source: Hannaford fresh Magazine, October November 2024