Lasagna Soup

OZO™ Plant-Based Ground	12 Oz.
Large yellow onion, chopped (yield 1½ cups)	1 Onion
Olive oil	3 Tablespoons
Garlic cloves, minced	4 Cloves
Crushed tomatoes	24 Oz. Can
Tomato paste	2 Tablespoons
Italian seasoning	2½ Teaspoons
Kosher salt	1 Teaspoon
Ground black pepper	½ Teaspoon
Red pepper flakes	¼ Teaspoon
vegetable broth	6 Cups
Lasagna noodles, broken into pieces	8 Oz.
Kale, stems removed, roughly chopped	2 Cups
Whole milk Ricotta cheese	10 Oz.
Parmesan cheese, grated	4 Oz.
Fresh basil, chopped	½ Cup

In an 8-quart pot over medium heat, add ground, onion, and oil.

Cook until onions are tender and internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 5-7 minutes.

Add garlic and cook for an additional minute.

Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes, and cook an additional minute.

Pour in vegetable broth, turn heat to high, and bring to boil.

Stir in lasagna noodles and kale, reduce heat to medium, and cook, stirring occasionally, until noodles are al dente.

In a small mixing bowl, stir together Ricotta and Parmesan.

Divide soup between bowls, add a dollop of the cheese mixture and sprinkle fresh basil over the top of each, serve immediately!