Sauté the onions & garlic until fragrant.
Add the ground beef and cook until browned. Season with salt, pepper, garlic powder, Italian seasoning, dried basil, red chili flakes & paprika.
Once browned, add the entire jar of marinara sauce and beef stock to create your soup base.
Stir everything together and bring to a boil.
Add your broken-up lasagna sheets (and a pinch of salt), cover, and let cook until the noodles are tender.
Once the noodles are cooked, stir in the ricotta, mozzarella, Parmesan & parsley.
If the soup is too thick, add more stock or water until you get your desired consistency. I def could've added more to mine since it came out more like a creamy pasta but it was still amazing!
Garnish with more parsley and Parmesan, and enjoy hot!!
