Lasagna Soup



1 lb of ground beef
1 lb of ground sausage
1 small onion, chopped
2 cans (24 oz) of spaghetti sauce
2 small cans sliced mushrooms
2 cans (14.5 oz) diced tomatoes
1 1/2 cups Ricotta Cheese
3 Tbsp. Italian Seasoning
4 cups of water
1 or 2 cloves garlic, chopped fine
6-8 Lasagna noodles, broken in pieces (you can also use mini lasagna, bow-ties etc)
2 cans of cheese soup (undiluted)
shredded cheddar or mozzarella for garnish


Brown the beef and sausage in a pan. Drain.
Add onions and garlic and cook until translucent.
Add rest of the ingredients and cook on low boil for about 10-15 minute longer, until pasta is cooked.


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