Ingredients 

• 2 Tbsp olive oil, divided
• 1lb lean ground beef
• 1 large onion, diced 
• 3-5 garlic cloves, minced, to taste
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 4 roma tomatoes, diced
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces 
• 2 Tbsp chopped fresh parsley
• shredded mozzarella cheese
• fresh basil for garnish, optional

Directions

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper and cook, stirring occasionally until browned. Drain fat and set aside.
2. Heat remaining 1 Tbsp olive oil in pot, add diced onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Meanwhile, prepare lasagna noodles according to package directions.
6. Stir cooked pasta into soup along with parsley
7. If the texture of the soup is too thick for your liking, you can add a little more broth.
8. Ladle soup into bowls, top with shredded mozzarella and sprinkle with chopped fresh basil or parsley