Jordan Halley

Lasagna Soup 

Heat a large soup pot or dutch oven to medium-high heat. Add the listed ingredients. Thoroughly chop meat until ground.

Add onions and peppers then season with about 1 tsp of each seasoning. Mix until well combined.

Add minced garlic and Italian herb paste. Stir.

Add tomato sauce, pasta sauce, tomato paste, bone broth and beef broth. Mix.

Season to taste with roughly 1/2 tsp of each listed seasoning. Stir. Cover and simmer over medium-high heat for 10-15 minutes.

Sprinkle in parsley and basil. Then break lasagna sheets into 3rds or 4ths and add to the soup.

Top with additional broth to fully submerge lasagna sheets and cover. Cook until al dente or preferred doneness. Roughly 15 minutes.

Remove from heat and top with grated parmesan, mozzarella and garnish with basil and parsley.

To a medium sized bowl combine all of the ingredients. Mix until well combined and refrigerate.