Lasagna Soup

• 6 to 9 lasagna noodles broken into smaller pieces
• 1 14.5oz can marinara or spaghetti sauce
• 1 14.5oz can diced fire roasted tomatoes
• 32 oz low sodium chicken broth
• 1 Tbsp tomato paste
• 1/2 Tbsp CWG No Salt Italian blend
• 2 Tbsp CWG Go To Blend
• 1 cup ricotta cheese
• 1/2 cup shredded Mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup minced fresh parsely
• 1/2 cup onion diced small
• 1/2 cup sweet red pepper diced small
• 1/2 cup green pepper diced small
• 1 1/2 Tbsp Sugar
• 1/2 lb ground beef or other meat
• 1/2 lb ground sausage
• 2 Tbsp olive oil

In a small bowl, combine ricotta, mozzarella, parsley and parmesan. Set aside. Heat 1 Tbsp olive oil in a large saucepan. Add in ground meat and sausage. Cook until browned. Drain. Add in remaining olive oil and all vegetables. Cook until onions become transluscent. Add in tomato paste, tomato sauce CWG seasoning blends and diced tomatoes. Bring to simmer. Add in broth and bring to bowl. Once boiling, add in lasagna pieces. Cook until pasta is done. Taste and reseason if necessary and serve with a dollop of the ricotta cheese mixture.