Lasagna Soup

This is a very hearty soup.  Comfort food at its best.  It is delicious!!

• 1 tablespoon oil
• 1 large yellow onion, diced
• 1 tablespoon chopped garlic
• 2 lbs. lean ground beef
• 1 tablespoon Italian seasoning
• 1 – 2 teaspoons pepper
• 2 teaspoons salt
• 1 (24-oz.) jar pasta sauce
• 4 cups beef broth (add up to 4 cups more for runnier soup)
• 1 (28-oz.) can crushed tomatoes
• 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
• 1/2 cup heavy cream
• 1 cup (4 oz.) shredded mozzarella cheese
• 1 cup (4 oz.) shredded jack cheese blend
• Parsley for garnish (if desired)

Heat dutch oven over medium-high heat.

Add oil and then chopped onion.  Cook for 3-4 minutes or until partly translucent.  Add in garlic and cook for 1 minute.

Add in ground beef and sprinkle with Italian seasoning, salt and pepper.  Cook until browned, stirring occasionally.  Drain, if necessary.

Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.

Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.

Add in heavy cream and cheeses, stir until combined.  Ready to serve.

Add a little sprinkling of cheese on top of bowl and serve.

Makes 12 servings.  (2 cups = 441 calories)

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