Instructions:
Heat oil in nonstick pot over medium high heat.
Add ground beef, onions, garlic, Italian seasoning and cook until until beef is brown.
Drain excess fat.
Add pasta sauce, broth, crushed tomatoes, vinegar, sugar, salt, pepper, oregano, parley, rosemary, bay leaf, lasagna noodles, half the basil.
Mix everything together and bring to a boil.
Reduce the heat to medium-low and let it simmer until noodles are fully cooked. Stir often to prevent the soup from burning and sticking to the pot.
Remove and discard the bay leaf.
Stir in heavy cream and the remaining basil.
Turn off heat and sprinkle shredded mozzarella and parmesan cheese and the cheese will start to melt immediately. Serve and enjoy!
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