Lasagna Soup

Ingredients:

1/2 pound ground beef

1/2 pound Italian sausage

1 cup onion (chopped)

1 clove garlic (minced)

1 tsp dried oregano

1 tsp red pepper

1 tsp tomato paste

1 medium can crushed tomatoes

1 bay leaf

3 cups chicken stock

fusilli pasta (or broken pieces of lasagna noodles)

fresh basil chopped

Instructions:

In a large stock pot, brown and crumble beef and sausage over medium heat. Remove meat and excess grease.
Add in olive oil and chopped onion to stock pot. Cook until onions are fragrant and translucent, about 6-8 minutes.
Add in garlic, oregano, and crushed red pepper flakes. Cook for 1 minute, stirring frequently.
Add tomato paste and stir thoroughly until all ingredients are tinted with a red hue. Cook for another 3-5 minutes or until tomato paste turns a rusty brown color.
Stir in diced tomatoes, bay leaf, cooked meat and chicken stock. Bring sauce to a boil and allow to simmer for 30 minutes.
Add pasta directly to soup and cook until al dente, about 10-12 minutes.
At the end, add basil, salt, and pepper
Drizzle Parmesan bechamel on top before serving