Spicy Lasagna Soup

Spicy Lasagna Soup
Prep: 10 minutes — Cook: 45 minutes — Servings: 6-8

1 lb ground beef
1 lb ground spicy Italian sausage
1 large white onion, chopped
6 garlic cloves
2 14oz cans of fire roasted diced tomatoes
1 24oz jar of spaghetti sauce (I use Bertolli Tomato & Basil)
4 cups vegetable broth
1 6oz can tomato paste
1 can chipotle peppers in adobo sauce
1 12oz box Mafalda pasta
15 oz ricotta cheese
16oz fresh mozzarella
1 Tsp Dried oregano
1 Tsp Dried parsley
1 Tsp Dried Rosemary
1 Tsp Dried Thyme
1 Tsp Red Pepper Flakes
1 Tsp Marjoram
1 Tsp Chili Powder
1/2 Tsp Salt
Fresh Basil
Avocado oil

Prepare: Chop onions, smash then mince garlic, cut mozzarella into 1/2 inch cubes, remove sausage from sleeves if needed.

In a large 6+ quart pot, heat avocado oil over medium heat. Add your beef and sausage, sauté until fully cooked and remove from pan and set aside.

Add your chopped onion and sauté for 5-6 minutes, add in your garlic and sauté for another 2 mins. Add diced tomatoes, tomato sauce, vegetable broth, tomato paste, chipotle chilis, and spices (to taste, I usually just eyeball my spice measurements) stir well to combine. Add your meat back in.

Bring soup to a light boil and mix in your pasta, cover and cook through until pasta is al dente (about 15 mins). Test your pasta for doneness. Mix in fresh basil, ricotta cheese and your cubed mozzarella. ENJOY!