Easy One Pot Lasagna Soup

This One Pot Lasagna Soup formula can’t get any simpler or tastier! It brags layers of messy noodles covered in rich marinara imbued with garlic, onion, and Italian flavors all covered Parmesan, mozzarella, and ricotta – slobber – and you should simply brown your meat, dump in the fixings, and stew away!

I love Italian food or in any event, anything looking like Italian food from my Italian Vegetable Soup, Tomato Basil Soup, Million Dollar Baked Penne, Million Dollar Macaroni, and Cheese Casserole, Zuppa Toscana Soup, Minestrone Soup and everything in the middle! And keeping in mind that lasagna is Italian, it must be one of America’s #1 nourishments – and one of my number one food sources! For being a top choice, nonetheless, I barely ever make customary lasagna – so pitiful. I can’t get into the tedious, monotonous, layering.

Be that as it may, presently, I am excited to present my “can’t-get-any-simpler,” One Pot Lasagna Soup! I made this soup twice in seven days since I am SO infatuated with it-as is my fair pundit, Patrick, who lived in Italy for a very long time. Now and again he is excessively fair, yet he reveals to me it is ideal, since then I know when he super loves something. So as he sat spooning this Lasagna Soup into his mouth, rehashing “So great, you nailed it. Crazy, taste much the same as lasagna…,” I realized it was going in my back pocket of simple, “Patrick affirmed”, tasty plans.

Also, it has a place in your back pocket too for each one of those bustling evenings when everybody is beginning to get hangry (AKA eager and tired) or just any time you need to eat up something exceptional.

Easy One Pot Lasagna Soup

Recipe by Cecily CarolineCourse: One PotCuisine: Mexican
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

300

kcal

This One Pot Lasagna Soup formula can’t get any simpler or tastier! It brags layers of messy noodles covered in rich marinara imbued with garlic, onion, and Italian flavors all covered Parmesan, mozzarella, and ricotta – slobber – and you should simply brown your meat, dump in the fixings, and stew away!

Ingredients

  • 1/2 cup heavy cream,optional**

  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*

  • 1 whole bay leaf

  • 1/2 teaspoon pepper

  • 1 tsp EACH dried parsley, dried oregano, salt

  • 1 tablespoon dried basil

  • 1 1/2 teaspoons granulated sugar

  • 2 teaspoons balsamic vinegar

  • 2 tablespoons tomato paste

  • 1 14 oz. can can crushed tomatoes

  • 8-10 cups low sodium chicken broth, divided

  • 1 24 oz. jar Prego Traditional Italian Sauce

  • 1/4 – 1/2 teaspoon red pepper flakes

  • 4-5 garlic cloves, minced

  • 1 yellow onion, diced

  • 1 pound lean ground beef or half Italian sausage

  • Cheese Garnish
  • ricotta cheese

  • shredded mozzarella cheese

  • freshly finely grated Parmesan cheese

Directions

  • Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
  • Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
  • Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

Notes

  • *I love lasagna noodles in this recipe – they are slurpilicious! You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
  • **If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.

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