One-Pot Lasagna Soup

A hearty, cheesy one-pot soup that delivers classic lasagna flavors — browned beef, tomato-rich broth, broken lasagna noodles, and a trio of cheeses — made in one pot for easy weeknight comfort.

Total time: 48 min • Active: 48 min • Inactive: 0 min

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Ingredients

1 lbs lean ground beef
1 ea yellow onion
4 ea garlic cloves
0.25 tsp red pepper flakes
24 oz Prego Traditional Italian Sauce
8 cup low sodium chicken broth
14 oz crushed tomatoes
2 tbsp tomato paste
2 tsp balsamic vinegar
1.5 tsp granulated sugar
1 tbsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 tsp fine salt
0.5 tsp black pepper
1 ea bay leaf
10 ea lasagna noodles
0.5 cup heavy cream
1.5 cup mozzarella cheese
0.5 cup parmesan cheese
1 cup ricotta cheese

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One-Pot Lasagna Soup

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Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced yellow onion and cook, breaking the meat up, until the beef is browned and the onion is softened.

Add the minced garlic and red pepper flakes to the browned beef and saute briefly until fragrant (about 30 seconds).

If there is excess fat, carefully drain it from the pot and return the beef mixture to the pot.

Add the jarred tomato sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried herbs, salt, pepper, bay leaf, and the broken lasagna noodles to the pot. Stir to combine.

Bring the pot to a boil over medium-high heat, then reduce heat to a simmer. Cook, stirring occasionally, until the broken lasagna noodles are tender (about 20–30 minutes).

Remove and discard the bay leaf. Stir in the heavy cream (optional) and add additional chicken broth (about 2 cups, adding more as needed) until the soup reaches your desired consistency.

Ladle the finished soup into bowls and garnish each serving with shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta. Serve hot.

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Adapted from carlsbadcravings.com