Ingredients:

1 tbsp. extra-virgin olive oil

1 yellow onion, chopped

kosher salt

1 lb. ground beef

4 cloves garlic, minced

28 oz. can crushed tomatoes

1 tbsp. balsamic vinegar

1 tbsp. dried oregano

4 c. low-sodium chicken broth

8 oz. lasagna noodles, broken into 2" pieces

2 c. shredded mozzarella

grated parmesan, for garnish

torn fresh basil, for garnish

Directions:

1. 1. In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.
2. 2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and dried oregano.
3. 3. Pour in chicken broth and bring to a simmer.
4. 4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
5. 5. Add mozzarella and stir, letting melt into soup.
6. 6. Garnish with Parm and basil.

Bon Appetit!