Description
This comforting One Pot Lasagna Soup combines all the classic flavors of lasagna into a hearty, easy-to-make soup. Ground beef, Italian tomato sauce, crushed tomatoes, and broken lasagna noodles simmer together in a rich broth, making it perfect for a cozy weeknight meal. Topped with creamy ricotta, shredded mozzarella, and freshly grated Parmesan cheese, this soup is a crowd-pleaser that’s simple and delicious.
Ingredients
Scale
Main 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 dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles (broken into approx. 1-2 inch pieces)
Optional Ingredients and Toppings
- 1/2 cup heavy cream (optional)
- Shredded mozzarella cheese
- Freshly finely grated Parmesan cheese
- Ricotta cheese
Instructions
- Brown the beef and sauté aromatics: Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion, cooking while stirring occasionally until the beef is fully browned and onions are softened. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Drain off any excess fat to keep the soup from being greasy.
- Add sauces, broth, and seasonings: Pour in the jar of Prego Traditional Italian Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, and balsamic vinegar. Stir in granulated sugar, dried basil, parsley, oregano, salt, pepper, and the whole bay leaf. Then add the broken lasagna noodles into the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer until noodles are tender: Let the soup simmer gently, stirring occasionally to prevent noodles from sticking, until the lasagna noodles are tender. This should take approximately 20-30 minutes. The soup will thicken as the noodles cook.
- Finish and serve: Remove and discard the bay leaf. Stir in the heavy cream if using, which adds richness and creaminess to the soup. Add an additional 2-4 cups of chicken broth as needed to adjust the soup to your preferred consistency. Ladle the soup into bowls and garnish with shredded mozzarella, freshly grated Parmesan, and ricotta cheese as desired before serving.
Notes
- Breaking the lasagna noodles into smaller pieces makes them easier to eat in soup form.
- You can substitute ground Italian sausage for a spicier, more robust flavor.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- The heavy cream is optional but adds a lovely creamy texture and rounds out the acidity of the tomatoes.
- Using low sodium chicken broth allows you to control the salt level in the soup.
- This soup reheats well and can be stored in the refrigerator for 3-4 days or frozen for longer storage.
