Gluten-Free Lasagna Soup

1. Warm olive oil in a large pot over medium heat. Add onion and ground beef and sauté/crumble the beef for about 5 minutes. Season with salt and pepper.
2. Add minced garlic and cook another 2 minutes. Then add Italian seasoning, tomato paste, canned tomato (and all the juices), marinara, broth, and water. Give everything a stir.
3. Bring to a boil, then reduce heat and stir in the broken lasagna noodles. Cook until noodles are tender.

While the soup cooks, mix ricotta and mozzarella together in a bowl. Set aside.

4. Once noodles are tender, stir the chopped kale into the soup and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. Ladle soup into bowls, then top with a couple dollops of ricotta mixture and garnish with fresh basil leaves. Enjoy!