35 Minute Meaty, Cheesy, Saucy Lasagna Soup

35 Minute Meaty, Cheesy, Saucy Lasagna Soup 1 pound bulk HOT Italian sausage (I roll them into little balls) 1 yellow onion, diced 1 bell pepper color of your choice, diced 8-10 mushrooms, sliced 4-5 garlic cloves, minced 1 (24 oz.) jar Pasta Sauce (or make your own!) 8-10 cups low-sodium chicken broth, divided 1 (14 oz.) can crushed tomatoes 2 tablespoons tomato paste 1 tablespoon dried basil 1 teaspoon dried parsley 1 tablespoon dried oregano 1 teaspoon dried thyme 2-3 whole bay leaf 1 teaspoon salt 1/2 teaspoon pepper 10 uncooked lasagna noodles, broken into approx. 2 inch pieces 1/2 cup heavy cream (optional) Cheese Garnish shredded mozzarella cheese freshly finely grated Parmesan cheese ricotta cheese Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until sausage is browned. Add garlic and and saute for 30 seconds. Add your bell peppers and mushrooms. Brown for about 5 minutes. Drain off any excess fat. Add Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.