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One Pot Lazy Lasagna Soup Recipe

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4 from 81 reviews

This One Pot Lasagna Soup recipe transforms classic lasagna flavors into a hearty, comforting soup that’s easy to make and perfect for weeknight dinners. Ground beef, savory Italian sauces, herbs, and broken lasagna noodles simmer together in a rich broth, topped with creamy ricotta, mozzarella, and Parmesan cheeses for a satisfying meal that captures all the essence of traditional lasagna without the layers.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Meat and Aromatics

  • 1 pound lean ground beef (or half Italian sausage)
  • 1 yellow onion, diced
  • 4-5 garlic cloves, minced
  • 1/4 – 1/2 teaspoon red pepper flakes

Liquids and Sauces

  • 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
  • 1/2 cup heavy cream (optional)

Seasonings and Herbs

  • 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

Other Ingredients

  • 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces

Cheeses for Garnish

  • Shredded mozzarella cheese
  • Freshly finely grated Parmesan cheese
  • Ricotta cheese

Instructions

  1. Brown the Meat and Sauté Aromatics: Heat a large Dutch oven or large soup pot over medium-high heat. Add the ground beef and diced onion, cooking and stirring occasionally until the beef is fully browned. Add the minced garlic and red pepper flakes, sautéing for 30 seconds to release their flavors. Drain any excess fat from the pot.
  2. Add Sauces, Broth, Herbs, and Noodles: Stir in the jar of Prego Traditional Italian Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, granulated sugar, dried basil, dried parsley, dried oregano, salt, pepper, and the whole bay leaf. Add the broken lasagna noodle pieces to the pot. Bring the mixture to a boil.
  3. Simmer Until Noodles Are Tender: Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until the lasagna noodles are tender, which should take approximately 20 to 30 minutes.
  4. Finish and Adjust Consistency: Remove and discard the bay leaf. Stir in the heavy cream if using, then add 2 to 4 cups of additional chicken broth to achieve your desired soup consistency. Taste and adjust seasoning if necessary.
  5. Serve with Cheese Garnishes: Ladle the soup into bowls and garnish with shredded mozzarella, freshly grated Parmesan, and dollops of ricotta cheese for a creamy finish.

Notes

  • Breaking the lasagna noodles into smaller pieces allows them to cook evenly and makes the soup easier to eat with a spoon.
  • Using half Italian sausage adds an extra layer of flavor but can be omitted for a leaner soup.
  • The heavy cream is optional but adds a rich and silky texture that balances the acidity from the tomatoes.
  • Low sodium chicken broth is recommended to control the saltiness of the soup, especially since the jarred sauce can be salty.
  • For a vegetarian version, substitute the meat with mushrooms or plant-based ground meat and use vegetable broth.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/one-pot-lazy-lasagna-soup-recipe/