Healthy Recipes | One Pot Lasagna Soup

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This One Pot Lasagna Soup recipe can’t get any easier or more delicious!  It boasts layers of cheesy noodles smothered in rich marinara infused with garlic, onion and Italian spices all smothered Parmesan, mozzarella and ricotta  – drool – and all you have to do is brown your beef, dump in the ingredients and simmer away!

I looooove Italian food or even anything resembling Italian food from my Italian Vegetable Soup, Tomato Basil Soup, Million Dollar Baked Penne,  Million Dollar Macaroni and Cheese Casserole, Zuppa Toscana Soup, Minestrone Soup and everything in between!  And while lasagna is technically Italian, it has to be one of America’s favorite foods – and one of my favorite foods! For being a favorite, however, I hardly ever make traditional lasagna – so sad. I just can’t get into the time-consuming, tedious, layering.

Now the list of ingredients might seem long, but you are just dumping and running as the sauce simmers, cooking the noodles, and infusing the whole soup with Prego Italian goodness that smells nothing less than heavenly! Prego not only elevates this One Pot Lasagna Soup and can be the answer to your weeknight dinner dilemma without sacrificing any flavor! Prego boasts rich flavor from real ingredients – no more bland, boring dinners!

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

One Pot Lasagna Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6-8 servings

Ingredients:

  • 1 tsp each dried parsley, dried oregano, salt
  • 1/2 teaspoon pepper
  • 1 whole bay leaf
  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
  • 1/2 cup heavy cream,optional**
  • 1 14 oz. can can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1 tablespoon dried basil
  • 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
  • 1 24 oz. jar Prego Traditional Italian Sauce
  • 8-10 cups low sodium chicken broth, divided

Cheese Garnish:
  • freshly finely grated Parmesan cheese
  • ricotta cheese
  • shredded mozzarella cheese

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Instructions:

  1. First, Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
  2. Second, Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
  3. Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

Recipe Notes:

  • I love lasagna noodles in this recipe - they are slurpilicious! You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
  • If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.


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#healthyrecipes #recipes #food #appetizers #dinner #onepot #lasagna #soup

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