For the Lasagna Soup:

• 3/4 LB. ground beef or ground turkey
• 2 Italian sausage links, castings removed OR 1/4-1/2 LB. ground sausage
• 8-10 cups kettle and fire chicken broth
• 1 28 oz can crushed tomatoes with seasonings
• 1 6 oz can tomato paste
• 1 TBSP Italian seasoning
• 1 TBSP fresh basil, thinly sliced
• 2 TBSP olive oil
• 6 cloves garlic, minced
• 1/2 cup yellow onions, finely minced
• ¼ TSP salt
• ¼ TSP pepper
• 2 bay leaves
• 7-8 Dried lasagna sheets, cracked into pieces

For the Three Cheese Ricotta Topping - Mix all ingredients in a bowl and place in the fridge until ready to serve.

• 1 15 oz. tub whole milk ricotta
• ½ cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, shredded
• ¼ TSP salt
• ¼ TSP pepper

1. Make your three cheese ricotta topping and place in the fridge.
2. Mince your garlic cloves and finely dice your yellow onions. Set aside.
3. Thinly slice your fresh basil leaves. Set aside.
4. Break apart and crush your 7 lasagna sheets. Set aside.
5. Open your can of crushed tomatoes and your tomato paste can. Set aside.
6. Cut slits in your Italian sausages. Remove the protein from its casting.
7. Heat a pan over medium high heat. When hot, add both your ground beef and your Italian sausage meat. Cook and mix until no longer pink. When done, remove the protein from the pot with a slotted spoon and place in a separate bowl. Drain the fat as much as possible. Then, wipe it clean if desired.
8. Heat the same pot over medium heat. Add 2 TBSP olive oil. When hot, add your minced garlic and your finely diced yellow onion. Season with salt and pepper. Cook for 2-3 minutes until no longer translucent.
9. Add your 8 cups of chicken broth to the pot. Immediately add: 1 can crushed tomatoes and 1 can tomato paste. Mix everything well. Make sure the paste is not im clumps in the liquid.
10. Add in your 2 bay leaves, Italian seasonings, salt, pepper and fresh basil to the pot. Stir to mix well. Bring your soup to a boil.
11. Once boiling add your crushed lasagna sheets and your cooked ground beef and sausage mixture. Bring heat to medium or medium low and cook for about 11-15 minutes or until lasagna sheets are tender and al dente. (soup should be simmering and bubbling). ** NOTE: you can add a little broth to your soup to thin it out to your liking, if desired **
12. Once done, Serve immediately and top with Ricotta Cheese mixture and extra fresh basil if desired.
13. ENJOY!