This recipe is made in just one pot and ready in under 30 minutes! I’d imagine the more broth you add the more it would come out like soup! But we loved it just the way we made it! —- Ingredients: • 1 tablespoon olive oil • 1 yellow onion, diced • 1 tablespoon garlic, minced • 2 pounds ground beef • 1 tablespoon Italian seasoning • 2 teaspoons ground pepper • 2 teaspoons kosher salt • 1 jar (24 ounces) marinara sauce we used raos but mutti would be perfect) • 4 cups (32 ounces) broth, (can add up to 4 more cups if you want a runnier soup) • 1 can (28 ounces) crushed tomatoes • 12 ounces Mafalda noodles, can use lasagna noodles broken • ½ cup heavy cream • 1 cup mozzarella cheese,shredded • 1 cup cheddar and Monterey Jack cheese blend, shredded • parsley to garnish Instructions: •To a large Dutch oven over medium-high heat, add oil.
 •When the oil is hot, add onion and cook for 3-4 minutes. Add garlic and cook for an additional minute.
 •Add ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
 •Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
 •Once simmering, add noodles and allow to cook for 8 minutes, or until noodles are al dente.
 •Add in heavy cream and cheese. Stir until the cheeses are melted. 
•Serve immediately garnished with parsley. #dinner #lasagnasoup #lasagna #easymeal #firsttry