One Pot Lasagna Soup - cooking recipe

Ingredients

1 lb lean ground beef (I used all Italian sausage) or 1 lb half Italian sausage (I used all Italian sausage)
1 yellow onion, diced
4 -5 garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes
24 ounces traditional Italian sauce
8 -10 cups low sodium chicken broth
14 ounces crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approximately 2 inch pieces
1/2 cup heavy cream (optional)
shredded mozzarella cheese, to taste
freshly finely grated parmesan cheese, to taste
ricotta cheese, to taste

Preparation

Heat large Dutch oven over medium high heat.
Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds.
Drain off any excess fat.
Add sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles.
Bring to a boil and then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20 to 30 minutes).
Discard bay leaf and stir in heavy cream and 2 to 4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheese.