Our Favorite Lasagna Soup

1 pound Italian sausage                                                        Cheese Garnish

1 pound lean ground beef                                                   Shredded mozzarella cheese

1 yellow onion, diced                                                             Fined grated parmesan

4-5 garlic cloves, minced                                                      Ricotta cheese

1/4– 1/2 teaspoon red pepper flakes

1 (24 oz.) jar Prego Traditional Italian Sauce (or 32 oz. Monjuni’s sauce, my favorite!)

1 (10 oz.) can of rotel

8-10 cups chicken broth, divided

1 (14oz.) can of crushed tomatoes

2 tablespoons tomato paste

2 teaspoons balsamic vinegar

1 1/2 teaspoons granulated sugar

1 tablespoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 whole bay leaf

1 teaspoon salt; 1/2 teaspoon pepper

10 uncooked lasagna noodles, broken into 1-2 inch pieces

1/2 cup heavy cream (optional)

Brown meat and onions in soup pot, stirring occasionally. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add Prego (or Monjuni’s) sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, rotel, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally(20-30 minutes). Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses. Thanks Claire!

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