Easy One Pot Lasagna Soup (Print-Friendly Version)
Hearty lasagna flavors with tender noodles, cheese, and savory beef all in one comforting, easy simmered pot.
# Ingredients:
01 -
1 pound lean ground beef or half Italian sausage
02 -
1 yellow onion, diced
03 -
4-5 garlic cloves, minced
04 -
1/4 - 1/2 teaspoon red pepper flakes
05 -
1 24 oz jar Prego Traditional Italian Sauce
06 -
8-10 cups low sodium chicken broth, divided
07 -
1 14 oz can crushed tomatoes
08 -
2 tablespoons tomato paste
09 -
2 teaspoons balsamic vinegar
10 -
1 1/2 teaspoons granulated sugar
11 -
1 tablespoon dried basil
12 -
1 teaspoon each dried parsley, dried oregano, salt
13 -
1/2 teaspoon pepper
14 -
1 whole bay leaf
15 -
10 uncooked lasagna noodles, broken into approximately 1-2 inch pieces
16 -
1/2 cup heavy cream (optional)
17 -
shredded mozzarella cheese for garnish
18 -
freshly grated Parmesan cheese for garnish
19 -
ricotta cheese for garnish
# Steps:
01 -
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and onion, cooking and stirring occasionally until the beef is browned. Add garlic and red pepper flakes, sautéing for 30 seconds. Drain any excess fat.
02 -
Add the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and lasagna noodles to the pot. Stir to combine.
03 -
Bring the mixture to a boil, then reduce to a simmer. Cook, stirring occasionally, until the lasagna noodles are tender, approximately 20-30 minutes.
04 -
Discard the bay leaf and stir in the heavy cream (optional) and 2-4 cups of chicken broth to achieve your desired soup consistency.
05 -
Ladle soup into individual bowls and garnish with mozzarella, Parmesan, and ricotta cheeses as desired.
# Notes:
01 -
You can substitute lasagna noodles with 2 1/2 cups of uncooked small shells for a faster cooking option.
02 -
To thicken the soup without heavy cream, whisk 2 teaspoons of cornstarch with chicken broth and simmer.