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Easy One-Pot Lasagna Soup Recipe

5 from 1 vote
Indulge in the flavors of traditional lasagna without the fuss with this One-Pot Lasagna Soup. Infused with garlic, onion, and classic Italian spices, this rich marinara-based soup is topped with a trio of cheeses: Parmesan, mozzarella, and ricotta. The best part? It comes together with minimal effort and in under an hour!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef or mix half with Italian sausage
  • 1 diced yellow onion
  • 4-5 minced garlic cloves
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 jar 24 oz. Prego Traditional Italian Sauce
  • 8-10 cups low sodium chicken broth variable
  • 1 can 14 oz. crushed 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 bay leaf
  • 10 uncooked lasagna noodles broken into 1-2 inch pieces
  • 1/2 cup heavy cream optional
Cheese Topping:
  • Shredded mozzarella cheese
  • Freshly grated Parmesan cheese
  • Dollops of ricotta cheese

Method
 

  1. In a large Dutch oven or soup pot, heat over medium-high. Add beef and onion, stirring until the beef is browned.
  2. Mix in garlic and red pepper flakes, cooking for an additional 30 seconds. Drain excess fat if necessary.
  3. Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, seasonings, bay leaf, and lasagna noodles. Allow the mixture to reach a boil before reducing to a simmer. Cook until noodles are tender (around 20-30 minutes).
  4. Remove the bay leaf. Introduce the heavy cream if using and additional chicken broth until you reach your preferred soup consistency.
  5. Serve hot, garnishing each bowl with the three cheeses to your liking.

Notes

  • The lasagna noodles give this soup its distinctive character. However, if you prefer, swap them out for 2 1/2 cups of uncooked small shells and adjust the simmering time accordingly.
  • If you wish to skip the heavy cream but want a thicker soup, whisk 2 teaspoons of cornstarch with some chicken broth and stir into the soup to simmer and thicken.

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