Low-sodium chicken broth
Salt and pepper
(mini lasagna noodles)
Hiland Dairy Shredded Mozzarella Cheese
Finley shredded parmesan cheese
Hiland Dairy Cottage Cheese
Chopped fresh parsley for garnish
Crumble beef in a hot skillet, salt and pepper to taste and cook until browned. Drain off fat and set aside.
In a large Dutch oven or pan, heat olive oil over medium-high heat. Saut. chopped onions until softened, about two minutes. Add in garlic and salt for an additional 30 seconds.
Pour in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano,
rosemary, thyme, browned ground beef, and season with salt and pepper to taste.
Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes.
Meanwhile, cook noodles according to the package.
In a mixing bowl, combine the mozzarella, parmesan, and cottage cheese until well blended.
Stir cooked pasta into soup. Ladle soup into bowls, dollop with a large scoop of the cheese mixture, and sprinkle with chopped parsley. The cheese mixture will melt once it’s mixed into the soup.