Lasagna Soup

1 tablespoon olive oil
1 lb. lean ground beef
1/2 of a medium onion - diced
Salt and pepper to taste
1  24 oz. jar of marinara sauce
4 cups beef broth
2 cups of water
8 lasagna noodles, broken into spoon sized pieces
Shredded mozzarella for tipping bowls of soup 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add onion and cook until transparent and then at the ground beef. Season with salt and pepper and cook until browned. Drain off any fat.

Pour in beef broth, marinara sauce and water. Bring to a boil and then add in the broken lasagna noodles. Continue to boil for about 5 minutes and then turn down the heat to medium.

Cook until the lasagna noodles are tender, stirring occasionally.  

Ladle soup into bowls and top with shredded mozzarella cheese. (I used Jack Cheese instead of mozzarella - really good). 
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