One-Pot Lasagna Soup

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

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
• 6 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
• 2 cup low sodium chicken broth
• 1.5 cup mozzarella cheese
• 0.5 cup parmesan cheese
• 1 cup ricotta cheese

Steps

1. 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.≈ 10 min
2. Add the minced garlic and red pepper flakes to the browned beef and saute briefly until fragrant (about 30 seconds).≈ 1 min
3. If there is excess fat, carefully drain it from the pot and return the beef mixture to the pot.≈ 2 min
4. 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.≈ 5 min
5. 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).≈ 20 min–30 min
6. 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.≈ 3 min
7. Ladle the finished soup into bowls and garnish each serving with shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta. Serve hot.≈ 2 min

Yields

• 6 ea lasagna soup (finished)