Lasagna Soup

1: Heat 2 tbsp olive oil in a large soup pot over medium heat.

2: Add onions and garlic and sauté until onions are translucent, about 5 minutes.

3: Add in the meat and cook, stirring every few minutes, until browned and cooked through.

4: Skim off as much of the fat as possible, then add in tomato paste, salt, and Italian seasoning.

5: Stir into the meat and allow the tomato paste to brown lightly with the meat for several minutes.

6: Add in tomato sauce, chicken stock, and basil, stirring well to scrape the bottom of the pan.

7: Bring the soup to a simmer, then add in the noodles.

8: Reduce heat to low, cover, and allow soup to cook until noodles are al dente and some of the liquid has been absorbed, about 10 minutes, stirring every few minutes to avoid sticking.

9: Remove the lid and simmer uncovered for several minutes until noodles are fully cooked and soup has reached the desired consistency.