Mom's Homemade Vegetable Lasagna Soup

INGREDIENTS:

I yellow onion, diced

4 – 5 cloves garlic, minced

1 Tablespoon olive oil

¾ lb. Italian sausage

¾ lb. Ground beef

¼ tsp red pepper flakes (optional)

1 jar (24 oz) Prego Traditional Italian Sauce

1 can (14 oz) diced tomatoes, undrained

1 can (14 oz) whole kernel corn, undrained

2 whole carrots, grated

3 celery stalks, thinly sliced

5 cans (14 oz) low sodium chicken broth

(about 8 ½ cups)

1 can (6 oz) tomato paste

2 teaspoons balsamic vinegar

1 ½ teaspoons granulated sugar

1 Tablespoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 whole bay leaf

1 teaspoon salt

½ teaspoon pepper

10 uncooked lasagna noodles, broken into smaller pieces

CHEESE GARNISH: (individual bowls, to taste)

shredded Mozzarella cheese

Parmesan cheese

Ricotta cheese

INSTRUCTIONS:

1. Heat large Dutch oven over medium high heat. Add olive oil, onion and garlic. Brown until onion is translucent. Add sausage and beef. Cook until browned. Add pepper flakes, if desired, and saute for 30 seconds. Drain off excess fat.
2. Add Prego sauce, tomatoes, corn, carrots, celery, 3 cans of chicken broth, tomato paste, balsamic vinegar, sugar, spices and broken lasagna noodles. Mix thoroughly.
3. Bring soup to a boil, then reduce to simmer. Cook until lasagna noodles are tender, approximately 20 – 30 minutes.
4. Discard bay leaf. Stir in remaining 2 cans chicken broth. Let simmer another 5 minutes.
5. Serve cheeses alongside soup allowing individuals to garnish to their desires.

OPTIONAL NOTES:

For creamier lasagna soup add ½ cup heavy cream with 2^nd batch of chicken broth, if desired.

Other vegetables to consider adding in place of celery for varied flavors:

8 oz. fresh Kale

2 cups broccoli florets

8 oz. Baby spinach