1 pound lean ground beef

1 large yellow onion, diced (2 cups)

4 garlic cloves, minced

4 cups chicken broth

1 (14.5-ounce) can petite diced tomatoes

1 (14.5-ounce) can crushed tomatoes

1 can (6-ounce) tomato paste

1 3/4 teaspoon dried basil

3/4 teaspoon dried oregano

1/2 teaspoon dried rosemary, crushed

1/2 tsp dried thyme

1 teaspoon granulated sugar

1 1/2 tablespoons chopped parsley

Salt and black pepper, to taste

8 lasagna noodles, broken into bite size pieces

3 cups spinach, roughly chopped

1 1/4 cups shredded mozzarella cheese

1/2 cup finely shredded Parmesan cheese

8 ounces ricotta cheese

1 tablespoon chopped parsley

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In a large soup pot on medium heat, cook the ground beef and onion, stirring occasionally until beef is browned. Drain the fat. Add garlic and cook 30 seconds longer. Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, sugar,  and 1 1/2 tablespoons parsley, and season with salt and pepper to taste. Bring to a simmer, reduce heat to medium-low, and cook for 12 minutes. Add spinach, lasagna noodles, and one cup water. Cover and simmer until noodles are cooked.

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Meanwhile, in a bowl, stir together mozzarella, Parmesan, ricotta, and 1 tablespoon parsley.

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Ladle hot soup into bowls, and top each with a large dollop of the cheese mixture.

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