One Pot Lasagna Soup Recipe (Easy!)
Directions
- 1Heat a large Dutch oven/large soup pot over medium high heat.
- 2Add beef and onion and cook, stirring occasionally until beef is browned.
- 3Add garlic and red pepper flakes and sauté for 30 seconds.
- 4Drain off any excess fat.
- 5Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles.
- 6Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- 7Discard the bay leaf.
- 8Stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency.
- 9Garnish individual servings with desired amount of shredded mozzarella cheese, freshly finely grated Parmesan cheese, and ricotta cheese.
Ingredients
- 1 pound lean ground beef (or half Italian sausage)
- 1 yellow onion, diced
- 4 -5 garlic cloves, minced
- 0.25 - 1/2 teaspoon red pepper flakes
- 1 24 oz. jar Prego Traditional Italian Sauce
- 8 -10 cups low sodium chicken broth, divided
- 1 14 oz. can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1.5 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 0.5 teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles (broken into approx. 1-2 inch pieces)
- 0.5 cup heavy cream, optional
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Equipment
large Dutch oven/large soup pot
Tips
- Use regular lasagna noodles, not no-boil lasagna noodles, as they can become mushy.
- Small pasta shapes like small shells can be used as a substitute for lasagna noodles, but simmer for less time.
- If you want to omit heavy cream but still desire a thicker soup, whisk 2 teaspoons of cornstarch with some chicken broth and add to the soup to simmer and thicken.
- Store Lasagna Soup in an airtight container in the refrigerator for 4-5 days.
- To reheat, you may need to add a splash of broth. Reheat large batches on the stove over medium heat, or microwave for 90 seconds, then in 20-second intervals.
- Freezing is not recommended as noodles can become mushy. If freezing, omit noodles and reduce broth, then cook noodles separately when ready to serve.
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