Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

One Pot Lasagna Soup

by Rebecca September 29, 2020

Prep Time: 10 mins | Cook Time: 40 mins | Servings: 4-8 servings

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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.

One Pot Lasagna Soup

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Servings: 4-8 servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin I enjoy the spirit of… Main Dish Recipes One Pot Lasagna Soup European Print This
Serves: 4-8 Prep Time: 10 mins Cooking Time: 40 mins 40 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    CROCK POT SMOTHERED PORK CHOPS

    March 21, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp