Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings
Who is up for an awesome Lasagna Soup? Yeah, me too! This might be the best Lasagna recipe I have ever tasted. Did I mention that it is one-pot? Oh, yes it is! This recipe is not only very delicious but it is also hassle-free. All you need to do is to follow the steps and you are good to go. By the way, be very generous with the cheese. Just take my advice and you will see. Enjoy!
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 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: Place a large pot on the stove and turn the heat to medium-high.
Step 2: Add in the beef and onion. Cook until the beef turns brown while stirring from time to time.
Step 3: Add in the garlic and red pepper flakes and cook for another 30 seconds. Drain the excess grease.
Step 4: Add in 6 cups of chicken broth, crushed tomatoes, Prego sauce, tomato paste, sugar, balsamic vinegar, spices, and lasagna noodles. Stir and allow the mixture to boil.
Step 5: Turn the heat down to low and simmer until the lasagna noodles are al dente’. Cook and stir for 20 to 30 minutes.
Step 6: Remove the bay leaf and add in the heavy cream and stir. Pour about 2 to 4 cups of the chicken broth and stir until you achieve your preferred consistency.
Step 7: Sprinkle a lot of cheese on top.
Step 8: Serve and enjoy!
RECIPE NOTES:
I use lasagna noodles because it gives a nicer texture compared to pasta noodles.
If you do not want a thick soup, do not use heavy cream. Instead, try adding cornstarch.
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 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: Place a large pot on the stove and turn the heat to medium-high.
Step 2: Add in the beef and onion. Cook until the beef turns brown while stirring from time to time.
Step 3: Add in the garlic and red pepper flakes and cook for another 30 seconds. Drain the excess grease.
Step 4: Add in 6 cups of chicken broth, crushed tomatoes, Prego sauce, tomato paste, sugar, balsamic vinegar, spices, and lasagna noodles. Stir and allow the mixture to boil.
Step 5: Turn the heat down to low and simmer until the lasagna noodles are al dente'. Cook and stir for 20 to 30 minutes.
Step 6: Remove the bay leaf and add in the heavy cream and stir. Pour about 2 to 4 cups of the chicken broth and stir until you achieve your preferred consistency.
Step 7: Sprinkle a lot of cheese on top.
Step 8: Serve and enjoy!
RECIPE NOTES:
I use lasagna noodles because it gives a nicer texture compared to pasta noodles.
If you do not want a thick soup, do not use heavy cream. Instead, try adding cornstarch.
