One Pot Lasagna Soup

A hearty, one-pot soup that captures lasagna flavors with browned lean ground beef, a tomato-forward broth, and broken lasagna noodles—finished with mozzarella, Parmesan, and ricotta for a rich, comforting bowl.

Total time: 57 min • Active: 57 min • Inactive: 0 min

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Ingredients

1 ea yellow onion
4 ea garlic cloves
10 ea lasagna noodles
1 lbs lean ground beef
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 salt
0.5 tsp black pepper
1 ea bay leaf
0.5 cup heavy cream
0.5 cup mozzarella cheese
2 tbsp Parmesan cheese
0.5 cup ricotta cheese

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One Pot Lasagna Soup

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Mise en place: dice the yellow onion, mince the garlic cloves, and break lasagna noodles into ~1–2 inch pieces.

Brown the lean ground beef with the diced onion over medium-high heat until the beef is cooked through and the onion is softened.

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

Drain off any excess fat from the pot, leaving the beef-onion-garlic mixture.

Add the Prego sauce, 6 cups low-sodium chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, salt, pepper, bay leaf, and the broken lasagna noodles to the pot with the drained beef batch. Stir to combine.

Bring the pot to a boil, then reduce heat to a simmer and cook until the broken lasagna noodles are tender, stirring occasionally (about 20–30 minutes).

Discard the bay leaf. Stir in the heavy cream and 2 cups additional low-sodium chicken broth.

Portion the finished soup batch into 6 servings.

Garnish each portion: top each bowl with shredded mozzarella, a sprinkle of grated Parmesan, and a spoonful of ricotta.

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Adapted from carlsbadcravings.com