Lasagna Soup

Prepare the Lasagna – Carefully break the dried pasta into about 1-inch wide pieces. Set aside.
Saute the Aromatics – In a large pot or Dutch oven, heat olive oil over medium-low heat. Sauté onions until translucent, about 2 minutes. Add garlic, and cook for 30 seconds.
Brown the Meat – Add the beef and sausage to the pan. Turn the heat to medium-high, break the meat into smaller pieces. Cook until no pink remains, about 3 to 5 minutes. Stir in the salt, Italian seasoning, and black pepper.
Make the Soup – Stir in marinara sauce, diced tomatoes with the juice, and 4 cups beef broth.
Cook the Pasta – Bring the soup to a boil, then add the lasagna pieces. Reduce to a simmer over medium-low heat, stirring occasionally until tender, about 25 to 30 minutes. For a thinner soup, gradually add beef broth or water until the desired consistency is reached. Taste and season with more salt and pepper.
Make the Cheese Topping – In a medium bowl, combine the ricotta cheese, mozzarella, parmesan, parsley, and basil. Reserve for topping on the soup.
For a creamier soup, stir in some of the cheese topping, saving the rest for topping.
To Serve – Use a ladle to divide the soup into bowls. Top with dollops of the ricotta cheese mixture. If desired, garnish with more parsley and basil.