One-Pot Lasagna Soup
A hearty tomato-based soup with ground beef, broken lasagna noodles, Italian herbs, and a creamy finish. Mozzarella, Parmesan, and ricotta are added to each bowl for the familiar flavors of lasagna without assembling or baking a casserole.
Print Pin Servings: 8
Ingredients
- 1 pound lean ground beef or half Italian sausage
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- ¼ – 1/2 tsp 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 tbsp tomato paste
- 1 tbsp dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 1/2 tsp pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces
- 1/2 cup heavy cream, optiona
Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
- Set a large Dutch oven or soup pot over medium-high heat. Add the beef and onion. Cook, stirring from time to time, until the beef has browned. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Drain away any excess fat.
- Pour in the Prego Sauce and 6 cups of the chicken broth. Add the crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and broken lasagna noodles. Bring everything to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the lasagna noodles are tender, approximately 20-30 minutes.
- Remove and discard the bay leaf. Stir in the heavy cream, if using. Add another 2-4 cups chicken broth until the soup reaches your preferred consistency. Ladle into individual bowls and garnish with the desired amount of mozzarella, Parmesan, and ricotta.
