Instructions:
Add beef, onion, and ground sausage in a large Dutch oven over medium-high heat. Cook until the color of the meat turns brown and cooked through.
Drain extra grease from the Dutch oven.
Return the oven to the heat and add the minced garlic, sauté for 30 seconds or until fragrant.
Then add diced tomatoes, pasta sauce, bay leaf, chicken broth, dried oregano, dried basil, sugar, salt, and pepper. Stir to combine all the ingredients.
Cover the Dutch oven with the lid and bring the mixture to a boil.
Break the lasagna noodles into bite-sized pieces and add them to the pot.
Lower the heat to medium-low and continue to simmer for 10 to 12 minutes or until noodles are soft, stirring occasionally.
Remove the bay leaf from the soup.
Once the soup is ready, remove it from the heat and ladle the soup into bowls.
Garnish with your choice of ricotta, mozzarella, or parmesan cheese, if desired. Serve hot.
ENJOY
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