1 tablespoon of olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 lbs (907 g) ground beef
1 tablespoon Italian spices
2 teaspoons pepper
2 teaspoons salt
3 cups (750 ml) tomato sauce
4 cups (1000 ml) beef broth
1 28-ounce (796 ml) can of diced tomatoes
1 1/2 cups (375 mL) broken lasagna noodles
1/2 cup (125 mL) 35% cream
1 cup (250 mL) grated mozzarella cheese
1 cup (250 mL) grated Monterrey Jack cheese
Fresh parsley for garnish
Heat a large pot over medium high heat.
Add oil and sauté onions for 3 to 4 minutes. Add garlic and cook for 1 minute.
Add ground meat. Season with Italian spices and salt and pepper. Cook the meat.
Drain fat if necessary.
Add tomato sauce, broth and diced tomatoes. Mix well.
Add noodles and simmer soup for 8 minutes or until noodles are al dente.
Add cream and cheese. Mix well.