Lasagna Soup

• 1/2 pound lean ground beef 
• 1/2 pound italian sausage (no skin, or ground) 
• salt and pepper to taste 

Sauce 

• 1 yellow onion,  chopped
• 1 Tablespoon olive oil 
• 4 cloves minced garlic 
• 2 Tablespoons tomato paste
• 24 ounce diced tomatoes or jar tomato sauce 
• 2 Tablespoons fresh parsley, chopped (or 2 tsp dried)
• 1 tbsp Italian seasoning 
• 1 teaspoon dried basil
• 1 tsp sea salt
• 1 tsp garlic powder 
• 2 tbsp sugar 
• 6 and 1/2 cups chicken broth 
• 1/2 cup heavy cream 
• 12-13oz lasagna noodles, broken into pieces I used jovial gluten free 
• 1 cup fresh spinach leaves chopped 
• 1/2 cup freshly grated Parmesan cheese 
• 10 ounces ricotta cheese 
• 2 cups shredded mozzarella cheese
• fresh basil optional 

1. In a large pot over medium high heat, cook the sausage and ground beef until browned and you no longer see any pink. 
2. Salt and pepper for this step is optional. 
3. Once the meat is done, carefully drain any grease from the pot and set the meat aside. 
4. Lower the heat to medium and add the olive oil. Then toss in the diced onion and fresh garlic. Cook this for 3 to 5 minutes while stirring. The onions will begin to look translucent.
5. Next, add in your spices, tomato paste, chicken, broth, and your diced tomatoes. Now return the cooked meat to the pot.
6. Allow this to begin to boil and then add your lasagna noodles, broken into pieces.  With the heat on medium let these cook for 8-10 minutes. Time may vary depending on your choice of noodles, so make sure to check the box. 
7. Once they are done, add in the spinach, heavy cream and fresh parsley. 
8. Stir well, then add the two cups of mozzarella cheese. Stir until the cheese is melted and combined. 
9. In a small bowl, combine the ricotta and Parmesan. Once mixed, add small fallows to your bowl of lasagna soup. Top with any additional Parmesan cheese and fresh basil. 
10. If you don’t have lasagna noodles, you can use any type of noodles for this lasagna soup.