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Lasagna Soup

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Ingredients

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  • 1 Tablespoon Olive oil
  • 1/2 pound ground beef
  • 1/2 pound Italian Sausage
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 24 ounce jar Prego Traditional Sauce
  • 1 14 ounce can Crushed tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Balsamic Vinegar
  • 4 cups Chicken broth
  • 2–3 teaspoons Sugar (it cuts the acidity of the tomatoes)
  • 1 Tablespoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Oregano
  • 1/4 cup 1/2 n 1/2
  • 8 ounces Mini Farfalle (bow tie pasta), uncooked
  • 2 cups Mozzarella cheese, shredded
  • 1/4 cup Parmesan Cheese, shredded
  • Ricotta Cheese, for topping
  • Parmesan cheese, shredded for topping

Instructions

  1. In a large soup pot heat oil. Add ground beef, sausage, onion, and garlic. Cook until meet is no longer pink. Drain grease and return to the pot.
  2. Add Prego sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and spices. Bring to a boil and reduce to a slow simmer.
  3. Add pasta and cook until noodles are tender, about 12-15 minutes. Add 1/2 n 1/2 and stir. Turn off the stove. Add mozzarella and parmesan cheese and stir until cheese melts.
  4. Once in the bowl top with ricotta cheese and sprinkle with more parmesan cheese

Find it online: https://www.kitchenkreative.com/lasagna-soup/