Description
This One Pot Lasagna Soup recipe is a comforting and hearty dish that combines all the delicious flavors of classic lasagna in a warm, cozy soup. Made with ground beef, Italian seasonings, broken lasagna noodles, and a rich tomato-based broth, this easy-to-make soup is perfect for a weeknight dinner. Garnish with mozzarella, Parmesan, and ricotta cheeses for an authentic lasagna experience in every bowl.
Ingredients
Scale
Meat & Vegetables
- 1 pound lean ground beef (or half Italian sausage)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
Broth & Sauce
- 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
Seasonings & Spices
- 1/4 – 1/2 teaspoon red pepper flakes
- 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
Pasta
- 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces
Dairy & Garnishes
- 1/2 cup heavy cream (optional)
- Shredded mozzarella cheese
- Freshly finely grated Parmesan cheese
- Ricotta cheese
Instructions
- Cook the Beef and Aromatics: Heat a large Dutch oven or large soup pot over medium-high heat. Add the ground beef and diced yellow onion, and cook, stirring occasionally, until the beef is browned. Then add the minced garlic and red pepper flakes and sauté for 30 seconds until fragrant. Drain off any excess fat to keep the soup from being greasy.
- Add Sauces, Broth, and Noodles: Stir in the jar of Prego Traditional Italian Sauce, 6 cups of the low sodium chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, granulated sugar, dried basil, parsley, oregano, salt, pepper, and the whole bay leaf. Add the broken lasagna noodles next. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for approximately 20-30 minutes until the lasagna noodles are tender and cooked through.
- Finish and Serve: Remove and discard the bay leaf. Stir in the optional heavy cream to add a rich creaminess to the soup. Add an additional 2 to 4 cups of chicken broth as needed to reach your desired soup consistency. Ladle the soup into bowls and garnish each serving with shredded mozzarella, freshly grated Parmesan, and dollops of ricotta cheese to recreate the classic lasagna flavor in soup form.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- For a spicier soup, increase the red pepper flakes according to your heat preference.
- The heavy cream is optional but adds a lovely creaminess to balance the acidity of the tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding extra broth if the noodles absorb too much liquid.
- To make this recipe gluten-free, use gluten-free lasagna noodles or substitute with gluten-free pasta shapes.
