Lasagna Soup

 1 lb ground beef or half Italian sausage

1 yellow onion, diced

4-5 cloves garlic, minced

1/4-1/2 tsp red pepper flakes

1 24oz jar Prego Traditional Italian Sauce

8-10 cups chicken broth

1 14oz can crushed tomatoes

2 Tbsp tomato paste

2 tsp balsamic vinegar

1 1/2 tsp white sugar

1 Tbsp dried basil

1 tsp dried parsley

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 whole bay leaf

10 uncooked lasagna noodles, broken

1/2 cup heavy cream

Garnish with shredded mozzarella, Parmesan, and ricotta cheese

Heat large soup pot over medium-high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain any excess fat.

Add Prego sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approx. 20-30 minutes).

Discard bay leaf and stir in heavy cream and 2-4 cups chick broth to reach desired consistency. Garnish individual servings with the desired amount of cheeses.

This has become one of our favorites soups recently. It really does taste like lasagna. Here is the original recipe.