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.