INGREDIENTS:

• 1 pack Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs
• 1 Tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 tsp garlic, minced
• 2 zucchinis, chopped
• 2 Tbsp tomato paste
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 jar (24 oz) marinara sauce
• 4 cups chicken broth 
• 8 lasagna noodle sheets, broken into pieces
• Ricotta cheese
• Fresh Italian parsley 
• Fresh basil 

DIRECTIONS:

• In a large pot on medium heat, add the olive oil and onions and sauté for about 5 minutes or until the onions start to soften.
• Add the garlic and cook for another minute.
• Add the zucchini and tomato paste and stir together for a few minutes.
• Add the Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs, seasoning, and marinara sauce and cook for 5 minutes, stirring occasionally.
• Add in the chicken broth and parsley. Cook until everything comes to a boil. Add the lasagna noodles and turn the heat down to medium low.
• Cook until the noodles are tender, stirring occasionally.
• Serve soup with a dollop of ricotta cheese, fresh parsley and fresh basil.