All of lasagna’s goodness—noodles, beef, sausage, tomatoes, Italian herbs and cheese—in a soup made for dipping into with New York Bakery® Bake & Break Bread.
Bring large pot of salted water to boil. Add noodles and cook until al dente. Drain and toss with 1 tablespoon olive oil. Set aside.
Heat 1 tablespoon of olive oil in large soup pot over medium heat. Add onion and cook until soft and translucent for 3 to 5 minutes. Add beef and/or sausage, garlic and oregano. Cook, breaking up meat with wooden spoon, until browned for about 3 minutes.
Add tomato paste and cook, stirring, until darkened for about 2 minutes. Add tomatoes and chicken stock. Season with salt and red pepper flakes for taste. Bring to boil, decrease heat and simmer for 15 to 20 minutes.
Stir in cooked noodles, basil, Parmesan and mozzarella. Simmer for 2 minutes.
Divide soup among bowls. Top with spoonful of ricotta. Serve with bread.
