Lasagna Soup

Ingredients
▢1 tablespoon oil
▢1 large yellow onion, diced
▢1 tablespoon chopped garlic
▢2 pounds lean ground beef
▢1 tablespoon heaping Italian seasoning
▢2 teaspoons pepper
▢2 teaspoons salt
▢1 jar (24 ounces) pasta sauce
▢4 cups beef broth (can add up to 4 more cups if you want a runnier soup)
▢1 can (28 ounces) crushed tomatoes
▢12 ounces Mafalda noodles, can use lasagna noodles broken
▢½ cup heavy cream
▢1 cup mozzarella cheese, shredded
▢1 cup jack cheese blend, shredded
▢parsley to garnish
Instructions
1* Heat dutch oven over medium-high heat.
2* Add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
3* Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally.
(If necessary, drain)
4* Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to combine.
5* Add in Mafalda noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
6* Add in heavy cream and cheeses, stir until combined.
Serve immediately.