Steak Tip Lasagna Soup

• 1 lb New England Style Steak Tips, cut into about 1” cubes
• 1 tbsp oil
• Salt and black pepper, to taste
• 1 small white onion, diced
• 5 garlic cloves, minced
• 6 cups beef broth
• 2 cups marinara
• 1 (14 oz) can diced tomatoes
• 6 oz oven-ready lasagna noodles
• 1 tsp each: dried basil, dried oregano, dried thyme
• 1 cup heavy cream

Ricotta Topping

• 1 cup ricotta
• 1/2 cup shredded mozzarella
• 1/4 cup shredded Parmesan
• 1 tsp each: dried parsley, garlic powder
• black pepper, to taste

Instructions:

1. Heat a large stock pot/dutch oven to medium-high and add oil.
2. When oil is hot, add steak tips. Season generously with salt and pepper. Sear all sides, about 3 minutes. Add onion and garlic. Cook another 2-3 minutes.
3. Add broth, marinara, tomatoes (with the liquid), basil, oregano, and thyme. Break up lasagna noodles into small pieces and add to soup (the noodles will expand when cooking).
4. Bring to a boil. Reduce heat to low, cover, and simmer about 20 minutes.
5. While soup cooks, make the ricotta topping. In a medium bowl, mix together ricotta, mozzarella, Parmesan, parsley, garlic powder, and black pepper.
6. Stir heavy cream into soup and remove from heat.
7. Serve a bowl of soup with a dollop of ricotta topping.