Lasagna Soup

This soup was a hit with my whole family (that rarely happens with picky toddlers in the house)! My toddlers ate this dish without the "broth" part of the soup.

Lasagna Soup (adapted from Skinny Taste)
Serves: 6

For the soup:
1 pound extra lean ground beef
1 cup chopped onion
3 crushed cloves garlic
3 cups low-sodium, fat-free chicken broth
2 cups water
2.5 cups marinara sauce (I used a homemade tomato sauce but you can get a jarred spaghetti sauce, just make sure to check the ingredients and choose one that only has things such as tomatoes, onion, garlic, basil, etc)
3 bay leaves
black pepper
6 oz broken whole wheat lasagna noodles

For topping:
6 tbsp part skim shredded mozzarella cheese
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (can substitute 1 tsp. dried)
2 tbsp chopped fresh basil (can substitute 1 tsp. dried)

Heat a large soup pot over medium heat. Add the sausage (or beef) and cook until browned, breaking it up as it cooks. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the broth, water, marinara sauce, bay leaves and black pepper and bring to a boil; cover, reduce heat and simmer 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with cheese mixture.