One-Pot Lasagna Soup
A rich, comforting soup that brings all the flavors of classic lasagna to a single pot. Packed with tender noodles, a robust tomato broth, and gooey cheese, it’s perfect for any cozy meal.
Ingredients
- For the Soup:
- - 1 lb lean ground beef or mix of beef and Italian sausage
- - 1 yellow onion diced
- - 4–5 garlic cloves minced
- - ¼–½ tsp red pepper flakes optional
- - 1 jar 24 oz Prego Traditional Italian Sauce
- - 8–10 cups low-sodium chicken broth
- - 1 can 14 oz crushed tomatoes
- - 2 tbsp tomato paste
- - 2 tsp balsamic vinegar
- - 1½ tsp granulated sugar
- - 1 tbsp dried basil
- - 1 tsp each: dried parsley dried oregano, salt
- - ½ tsp black pepper
- - 1 bay leaf
- - 10 uncooked lasagna noodles broken into 1–2 inch pieces
- - ½ cup heavy cream optional
- For the Cheese Topping:
- - Shredded mozzarella cheese
- - Freshly grated Parmesan cheese
- - Dollops of ricotta cheese
Instructions
- Heat a large pot over medium-high heat. Cook ground beef and onions until browned. Drain excess fat.
- Add garlic and red pepper flakes; cook for 30 seconds.
- Stir in Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and seasonings.
- Add broken lasagna noodles and bring to a boil. Simmer for 20–30 minutes until noodles are tender.
- Remove bay leaf. Stir in heavy cream (if using) and adjust consistency with more broth as needed.
- Serve hot, topped with mozzarella, Parmesan, ricotta, and fresh basil.
Notes
- Add extra veggies like spinach or zucchini for a lighter option.
- For a thicker soup, skip the heavy cream and add cornstarch.
- Store in an airtight container for up to 4 days or freeze without noodles for up to 3 months.
- For a thicker soup, skip the heavy cream and add cornstarch.
- Store in an airtight container for up to 4 days or freeze without noodles for up to 3 months.