One Pot Lasagna Soup Recipe (Easy!)
This One Pot Lasagna Soup tastes just like lasagna with cheesy noodles and rich marinara.
Equipment
- Dutch Oven
Ingredients
Meat and Vegetables
- 1 pound lean ground beef or half Italian sausage
- 1 yellow onion diced
- 4-5 cloves garlic minced
Sauces and Broth
- 1 jar (24 oz.) Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth divided
- 1 can (14 oz.) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
Spices and Seasonings
- 1.5 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 whole bay leaf
Noodles and Cream
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces
- 0.5 cup heavy cream optional
Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
Cooking Instructions
- 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, bay leaf 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.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg
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