Lasagna Soup

Instructions

1. Peel carrots and onion. Coarsely chop carrots, onion, and celery into similar size chunks. Mince parsley. Break lasagna noodles into 1-1 1/2 inch pieces. Set aside.
2. Place carrots, celery, and onion in food processor and process for 30 seconds, until it is a paste-like consistency.
3. Heat olive oil over medium high heat in Dutch oven or large soup pot.
4. Add vegetables and garlic, and stir. Cook for 1-2 minutes, until fragrant.
5. Add Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
6. Add ground beef and sausage. Break up and cook until no longer pink, about 3-5 minutes.
7. Stir in tomato paste, cook for 1 minute. Pour in diced tomatoes, marinara, and chicken broth.
8. Cover and bring soup to a boil.
9. Once boiling, add lasagna noodles and cook, stirring frequently, for 11 minutes or until noodles are al dente.
10. While noodles are cooking, in a bowl, mix together ricotta, grated Parmesan, and shredded mozzarella until combined.
11. Ladle soup into bowls, top with a dollop of ricotta cheese mixture, sprinkle with parsley, and serve.
12. Pass around extra Parmesan for sprinkling on top. Enjoy!

Note:

1. Noodles can be cooked and stored separately if you prefer they stay al dente. Just boil noodles as the soup is simmering. Store leftover noodles in an airtight container in the fridge and use as needed.