Ingredients:
1 lb. lean ground beef or half ground Italian sausage
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 - 1/2 tsp. red pepper flakes
1- 24 oz. jar spaghetti sauce
8 c. low sodium chicken broth, divided
1 - 14 oz can crushed tomatoes
2 Tbsp tomato paste
2 tsp balsamic vinegar
1 1/2 tsp. granulated sugar
1 Tbsp dried basil
1 tsp EACH: dried parsley, dried oregano, salt
1/2 tsp pepper
1 whole bay leaf
10 uncooked lasagna noodles broken into approximately 1-2 in. pieces
1/2 c. heavy cream
Shredded mozzarella cheese
freshly finely grated Parmesan cheese
Ricotta cheese
Directions:
1. Heat large dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
2. Add Prego spaghetti sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
3. Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
Recipe Notes:
*I love lasagna noodles in this recipe! You can also replace the noodles with 2 1/2 c. uncooked small shells if desired and simmer for less time.
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 tsp of cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.
