Lasagna Soup

Ingredients:

1/2 pound ground beef/turkey/bison

1/2 pound mild Italian sausage

1 small onion, chopped (about 1/4 cup)

1 teaspoon minced garlic (1 or 2 cloves)

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried parsley flakes

3 1/2 cups (28 oz) beef broth (I use organic)

1 can (14.5 ounces) diced tomatoes (I use the basil and garlic kind)

1/4 Italian seasoning

1 small can of tomato paste

1 1/2 cup uncooked mafalda or corkscrew pasta (I used radiatore)

1/4 grated parmesan cheese

Directions:

Cook meats, oniion, garlic, oregano, basil, and parsley over medium-high heat until well browned.  Pour off most fat.

Stir in the broth, tomatoes, tomato paste, and Italian seasoning.  Heat to a boil.  Simmer for about 10 minutes.

Stir in pasta and reduce heat to medium.  Bring to a boil.  Once pasta is tender, lower heat to medium-low and simmer for 10 minutes.  Add in parmesan cheese.  

Serve with additional parmesan cheese.