Easy Lasagna Soup Recipe
This Easy Lasagna Soup Recipe tastes just like lasagna with cheesy noodles and rich marinara.
Equipment
- Dutch oven
- Soup pot
Ingredients
- 1 pound lean ground beef or half Italian sausage
- 1 medium yellow onion, diced
- 4-5 cloves garlic, minced
- ¼ - ½ teaspoon red pepper flakes
- 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 ½ teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces *
- ½ cup heavy cream **
Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
- 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.
- Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- 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.
Notes
If you want to omit the heavy cream but still want a thicker soup, whisk 2 teaspoons cornstarch with some chicken broth and add it to the soup to simmer and thicken.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 65mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 8mgCalcium: 20mgIron: 10mg
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