Description
This comforting One Pot Lasagna Soup combines all the classic flavors of traditional lasagna into a hearty and easy-to-make soup. Featuring ground beef, a medley of Italian herbs, tomato sauce, and broken lasagna noodles simmered in savory broth, this recipe delivers rich, cheesy goodness without the fuss of layers. Perfect for busy weeknights or family dinners, it’s a warm and satisfying meal that’s ready in under an hour.
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
Sauces and Liquids
- 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 1/2 teaspoons granulated sugar
Herbs and Spices
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
Main Pasta and Dairy
- 10 uncooked lasagna noodles (broken into approx. 1-2 inch pieces)
- 1/2 cup heavy cream (optional)
- Shredded mozzarella cheese, for garnish
- Freshly finely grated Parmesan cheese, for garnish
- Ricotta cheese, for garnish
Instructions
- 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 while stirring occasionally until the beef is browned and cooked through. Add minced garlic and red pepper flakes; sauté for 30 seconds to release their flavors. Drain any excess fat from the pot to keep the soup from being greasy.
- Add sauces, liquids, and spices: Pour in the Prego Traditional Italian Sauce, 6 cups of low sodium chicken broth, crushed tomatoes, tomato paste, and balsamic vinegar. Stir in granulated sugar, dried basil, parsley, oregano, salt, pepper, and add the whole bay leaf. Add the broken lasagna noodles and stir everything to combine well.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook uncovered for about 20 to 30 minutes, stirring occasionally to prevent noodles from sticking to the bottom. Simmer until the broken lasagna noodles are tender and have absorbed the flavors.
- Finish and serve: Discard the bay leaf from the pot. Stir in the heavy cream if using, then add an additional 2 to 4 cups of chicken broth to adjust the soup to your preferred consistency. Serve the soup hot, garnished generously with shredded mozzarella, freshly grated Parmesan, and dollops of ricotta cheese to provide a creamy, cheesy finish.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup and makes it easier to eat with a spoon.
- If you prefer a spicier soup, increase the amount of red pepper flakes to taste.
- Heavy cream is optional but adds richness; you can substitute with half-and-half or leave it out for a lighter soup.
- Using low sodium chicken broth allows better control of the saltiness in the soup.
- The soup thickens as it sits; add more broth or water when reheating if needed.
- This soup pairs well with a fresh green salad and crusty bread for a complete meal.