Lasagna Soup

1 lb. ground beef

3/4 c. white onion, finely chopped

1 1/2 tsp. Italan Pleasoning

3 cloves garlic, minced

6 c. chicken broth

1 can (28oz) crushed tomatoes

2 T tomato paste

1 1/2 tsp. Frank’s Blend Pleasoning

1 bay leaf

1/3 c. heavy cream

3/4 c. Parmesan cheese, grated

8 oz. lasagna noodles, broken into pieces

Optional topings: sour cream, shredded Parmesan cheese, shredded cheddar cheese

Down the feef and onion with Italian Pleasoning in a large pan or skillet over medium-high heat, until beef is cooked through and onion is softened. Add garlic and cook for 1 more minute. Drain fat and transfer beef to a slow cooker. Add chicken broth, tomatoes and tomato paste, then add Frank’s Blend Pleasoning and bay leaf. Stir everything together, cover and cook on High for 2 hours. Taste and adjust seasoning if necessary, then stir in heavy cream and Parmesan cheese. Stir in Pasta, cook for another 20-30 minutes on rutile pasta is al dente.