One Pot Lasagna Soup

This is really delicious. Recipe courtesy of Carlsbrad Cravings.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  lb lean ground beef (I used all Italian sausage) or 1  lb  half Italian sausage (I used all Italian sausage)
• 1  yellow onion, diced
• 4 -5  garlic cloves, minced
• 1⁄4-1⁄2 teaspoon red pepper flakes
• 24  ounces  traditional  Italian sauce
• 8 -10  cups low sodium chicken broth
• 14  ounces 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 approximately 2 inch pieces
• 1⁄2 cup heavy cream (optional)
•  shredded mozzarella cheese, to taste
•  freshly finely grated parmesan cheese, to taste
•  ricotta cheese, to taste

Directions

1. Heat large Dutch oven over medium high heat.
2. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds.
3. Drain off any excess fat.
4. Add sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles.
5. Bring to a boil and then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20 to 30 minutes).
6. Discard bay leaf and stir in heavy cream and 2 to 4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheese.