8 lasagna noodles, broken into pieces
1 small onion, finely chopped
1 ½ cups ground Italian sausage
1 ½ cups ground beef
2 ¼ cups pasta sauce
1 ¼ cups tomatoes, diced
1 ½ tbsp tomato paste
3 tsp garlic, minced
1 ½ tsp balsamic vinegar
¾ tsp dried oregano
1 ½ tsp dried basil
6 cups chicken broth
1 bay leaf
¾ tsp white granulated sugar
¼ tsp black pepper
Salt to taste
Instructions:
- Add beef, onion, and ground sausage in a large Dutch oven over medium-high heat. Cook until the color of the meat turns brown and cooked through.
- Drain extra grease from the Dutch oven.
- Return the oven to the heat and add the minced garlic, sauté for 30 seconds or until fragrant.
- Then add diced tomatoes, pasta sauce, bay leaf, chicken broth, dried oregano, dried basil, sugar, salt, and pepper. Stir to combine all the ingredients.
- Cover the Dutch oven with the lid and bring the mixture to a boil.
- Break the lasagna noodles into bite-sized pieces and add them to the pot.
- Lower the heat to medium-low and continue to simmer for 10 to 12 minutes or until noodles are soft, stirring occasionally.
- Remove the bay leaf from the soup.
- Once the soup is ready, remove it from the heat and ladle the soup into bowls.
- Garnish with your choice of ricotta, mozzarella, or parmesan cheese, if desired. Serve hot.
