What's Cookin' Wednesday - Lasagna Stoup

So we have a subscription for the magazine "Everyday with Rachel Ray". I'll admit that it is one of the better cooking magazines we have subscribed to. We have tried many of the recipes and several have become favorites. We made the Lasagna Stoup today and it's a keeper. I replaced the ground beef with hot Italian sausage. Carrots got chopped with the onions and garlic. Oh yeah....garlic....love it....the more I use the better. Also skipped the ricotta cheese, just not needed.

In the magazine it says this recipe makes 4 servings. Who you kidding!?!?!?! One pound of pasta? 6+ cups of fluid. One pound meat? Those are 4 BIIIIGGGGGG servings. This is at least 6 in my book of sensible eating.

So for the two of us we have some great leftovers. Cook On.

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 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 1 cup whole-milk ricotta Grated parmigiano-reggiano cheese, to pass around the table

1. 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. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.

2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.