Description
This One Pot Lasagna Soup recipe offers all the flavors of classic lasagna in a comforting, easy-to-make soup form. Ground beef, savory Italian sauce, crushed tomatoes, aromatic herbs, and broken lasagna noodles cook together in one pot to create a hearty, cheesy, and satisfying meal that’s perfect for a family dinner or casual get-together.
Ingredients
Scale
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
Soup Base
- 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
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
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 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 fully browned. Then add minced garlic and red pepper flakes, sautéing for about 30 seconds to release their fragrance. Drain any excess fat from the pot.
- Add Sauce and Simmer: Pour in the jar of Prego Traditional Italian Sauce, 6 cups of the chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, and granulated sugar. Add the dried herbs—basil, parsley, oregano—along with salt, pepper, and the whole bay leaf. Stir in the broken lasagna noodles to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until the noodles are tender, about 20-30 minutes.
- Finish and Serve: Remove and discard the bay leaf. Stir in the optional heavy cream and add additional chicken broth (2-4 cups) as needed to adjust soup consistency to your liking. Ladle the soup into bowls and garnish with shredded mozzarella, freshly grated Parmesan, and dollops of ricotta cheese to taste. Serve hot and enjoy the comforting layers of flavor.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- Adjust the amount of chicken broth depending on how thick or thin you prefer your soup.
- The heavy cream is optional and adds richness; omit for a lighter soup.
- For a spicier version, increase the red pepper flakes.
- Use low sodium broth to control the saltiness of the soup.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
