Prep Time: 10 mins | Cook Time: 40 mins | Servings: 4-8 servings
I enjoy the spirit of lasagna with this one-pot lasagna soup that tastes exactly like the traditional lasagna. This is what I call the lazy lasagna – same lasagna goodness without the hassle of going through the layering of the traditional lasagna. Pretty straightforward, not fussy, but guaranteed mouthwatering!
INGREDIENTS
1 pound lean ground beef or half Italian sausage
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 – 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 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp dried parsley, dried oregano, salt
1/2 teaspoon pepper
1 whole bay leaf
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
1/2 cup heavy cream, optional**
Cheese Garnish:
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese
How to make One Pot Lasagna Soup
Step 1: Heat over medium-high heat a large Dutch oven or large soup pot.
Step 2: Once heated, add the beef and onion. Cook and hardly stir until the beef is browned.
Step 3: Add and saute the garlic and red pepper flakes for about 30 seconds. Drain excess fat.
Step 4: Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, followed by sugar, spices, and the lasagna noodles. Allow to boil, then, adjust to a simmer while occasionally stirring until the noodles are tender. This will take about 20 to 30 minutes.
Step 5: Discard the bay leaf before stirring in the heavy cream (optional) and about 2 to 4 cups of chicken broth until you reach your desired consistency.
Step 6: Serve and garnish with cheese each serving.
NOTES:
Lasagna noodles are the best but you can substitute with 2 1/2 cups of uncooked small shells and simmer for less time.
In place of heavy cream, you can whisk 2 tbsp cornstarch with a bit of chicken broth before adding to the soup to get the same thicker consistency. Simmer until thickens.
Ingredients
- 1 pound lean ground beef or half Italian sausage
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1/4 - 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 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 tsp dried parsley, dried oregano, salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
- 1/2 cup heavy cream, optional**
- Cheese Garnish:
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
Step 1: Heat over medium-high heat a large Dutch oven or large soup pot.
Step 2: Once heated, add the beef and onion. Cook and hardly stir until the beef is browned.
Step 3: Add and saute the garlic and red pepper flakes for about 30 seconds. Drain excess fat.
Step 4: Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, followed by sugar, spices, and the lasagna noodles. Allow to boil, then, adjust to a simmer while occasionally stirring until the noodles are tender. This will take about 20 to 30 minutes.
Step 5: Discard the bay leaf before stirring in the heavy cream (optional) and about 2 to 4 cups of chicken broth until you reach your desired consistency.
Step 6: Serve and garnish with cheese each serving.
NOTES:
Lasagna noodles are the best but you can substitute with 2 1/2 cups of uncooked small shells and simmer for less time.
In place of heavy cream, you can whisk 2 tbsp cornstarch with a bit of chicken broth before adding to the soup to get the same thicker consistency. Simmer until thickens.
