Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings
Mouthwatering flavours, excellent textures – this one-pot lasagna soup screams comfort and easy. Enjoy all the goodness of lasagna in a bowl.
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 of low sodium chicken broth, divided
1 14 oz. can crush tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon EACH 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 oil in a large pot over medium-high heat. Once hot, saute the onions until translucent. Add in the beef and continue to cook until brown and crumbly, often stirring.
Step 2: Stir in the red pepper flakes and garlic and cook for 30 seconds more or until fragrant. Drain excess grease.
Step 3: In the pot, pour in 6 cups chicken broth followed by Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Bring to a boil, then adjust the heat to low and simmer for about 20 to 30 minutes or until the noodles are firm.
Step 4: Take the bay leaf out before stirring in the heavy cream.
Step 5: Add in another 3 to 4 cups chicken broth and stir until thickened.
Step 6: Before serving, garnish with more cheese. Enjoy!
Notes:
You can use pasta noodles. Although, I recommend using lasagna noodles instead as they have a nice bite.
In place of heavy cream, use cornstarch instead to make a lighter variety.
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 of low sodium chicken broth, divided
- 1 14 oz. can crush tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon EACH 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 oil in a large pot over medium-high heat. Once hot, saute the onions until translucent. Add in the beef and continue to cook until brown and crumbly, often stirring.
Step 2: Stir in the red pepper flakes and garlic and cook for 30 seconds more or until fragrant. Drain excess grease.
Step 3: In the pot, pour in 6 cups chicken broth followed by Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Bring to a boil, then adjust the heat to low and simmer for about 20 to 30 minutes or until the noodles are firm.
Step 4: Take the bay leaf out before stirring in the heavy cream.
Step 5: Add in another 3 to 4 cups chicken broth and stir until thickened.
Step 6: Before serving, garnish with more cheese. Enjoy!
Notes
You can use pasta noodles. Although, I recommend using lasagna noodles instead as they have a nice bite. In place of heavy cream, use cornstarch instead to make a lighter variety.
