Lasagna Soup

• 1-1/4 pound Ground Chuck, Cooked, And Fat Removed
• 1 whole Onion, Thinly Sliced
• 1 teaspoon Salt To Taste
• 1/2 teaspoons Cracked Black Pepper
• 1/4 teaspoons Red Chili Flakes
• 1 Tablespoon Italian Seasoning
• 4 cloves Garlic, Minced
• 2 Tablespoons Tomato Paste
• 15 ounces, weight Canned Diced Tomatoes
• 7 cups Chicken Stock, More If You Want It Soupier
• 1 jar (24 Oz. Size) Marinara Sauce
• 5 whole Sheets Of Lasagna Sheets, Broken
• Freshly Shredded Parmesan Cheese, To Serve
• 12 ounces, weight Shredded Mozzarella Cheese, Or As Desired

1. Start by getting a medium-sized soup pot on the stove, and heat to medium heat. Toss in ground beef and cook until browned, breaking it up as it cooks. Once cooked, strain and remove all of the fat.
2. Return the ground beef to the stove and toss in the onion. Cook for about 5 minutes, then add salt, pepper, chili flakes, and Italian seasoning. Stir, then toss in garlic and tomato paste. Cook tomato paste for a couple of minutes, then add diced tomatoes, chicken stock, and marinara sauce. Stir and bring to a gentle boil. Once boiling, reduce heat to medium-low and add broken pasta sheets.
3. Cook for about 20 minutes or until pasta is nice and tender.
4. When you are ready to serve, ladle into your soup bowl, shower with Parmesan and mozzarella cheese. Dig in.
5. This is everything you love about lasagna, but in soup form. What's not to love about that!

ground chuck, onion, salt, pepper, ubc, italian seasoning, garlic, tomato paste, tomatoes, chicken, parmesan cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/soups/lasagna-soup-12/ (may not work)