ONE POT LASAGNA SOUP

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings

Talk about a delicious and easy recipe! You are going to love this Lasagna soup for sure! I can’t think of any food to eat right now aside from this amazing dish. Give it a try and feel free to add more ingredients if you wish. Enjoy!

Ingredients:

• 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 of low sodium chicken broth, divided
• 1 14 oz. can crush tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 teaspoon 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**

Cheese Garnish:

• shredded mozzarella cheese
• freshly finely grated Parmesan cheese
• ricotta cheese

Directions:

Step 1: In a large pot, add oil and heat to medium-high.

Step 2: Add onion and sauté until translucent. Add the beef and cook until crumbly and brown. Stir occasionally to prevent from sticking in the pot.

Step 3: Add the red pepper flakes and garlic. Cook for 30 seconds or until aromatic. Discard of the accumulated grease.

Step 4: Pour in 6 cups of chicken broth, Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Allow the mixture to boil.

Step 5: Simmer on low heat for 20 to 30 minutes or until the lasagna noodles are firm to bite.

Step 6: Discard the bay leaf. Stir in heavy cream.

Step 7: Pour in 3 to 4 cups of chicken broth. Stir until the sauce is thick.

Step 8: Remove from the heat and garnish with a lot load of cheese over.

Step 9: Bon Appetit!

Notes:

I prefer using lasagna noodles for this recipe because it has a nice bite compared to pasta noodles.

For a lighter soup, use cornstarch instead of heavy cream.