Lasanga Soup

This came together really quickly Monday night.  Our souper Sunday moved to Monday because of New Years Eve. I really wanted to make Baked Potato Soup, but our oven went on the fritz Christmas eve so we couldn't bake the potatoes. Lasanga Soup to the rescue.

 I really should call this broken noodle soup because we only had 2 lasagna noodles in our pantry so we crushed up left over manicotti and jumbo shells to make up for the half box of noodles needed.

Ingredients

Olive oil

1 yellow onion, chopped

2 cloves of garlic, minced

1/2 pound ground beef

1/2 pound Italian sausage

Pinch of oregano (or other spices)

2 tablespoons tomato paste

2 cups marinara sauce

3 cups chicken broth

1/2 cup heavy cream

1/2 box of lasagna noodles

1/2 cup parmesan cheese

1 cup mozzarella cheese

1/4 cup fresh basil, chopped

Directions

Step 1: Sauté the onions and meat

Heat the oil in a pot or deep skillet over medium heat, add chopped onions and sauté for 5-7 minutes. Add garlic, ground beef, sausage, salt and pepper, along with any seasoning you want (I used a healthy pinch of oregano). Cook for another 5-7 minutes, until the meat is browned.

Step 2: Add in the sauce components

To the same pot, add the tomato paste, marinara sauce, chicken broth and heavy cream. Stir and bring to a boil.

Step 3: Add the pasta

Break the lasagna noodles into medium-sized pieces and add to the boiling pot. Stir occasionally and let cook for around 10 minutes, or until the noodles become al dente.

Step 4: Mix in the cheeses and serve

Once the pasta is al dente, add in your parmesan and mozzarella cheeses and stir. The consistency should be cheesy and gooey. Serve in bowls, topped with fresh basil.