One Pot Cheesy Lasagna Soup Recipes

ONE POT LASAGNA SOUP (VIDEO!)

Steps:

• 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 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.

LASAGNA SOUP WITH CHEESY YUM

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage; cook and stir until softened, about 6 minutes.
• Stir garlic, oregano, and red pepper flakes into onion mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until mixture has a brick-red color, 3 to 4 minutes.
• Pour chicken stock, diced tomatoes, and bay leaves into pot; bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes; drain. Stir in basil and season soup with salt and black pepper.
• Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined.
• Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.

ONE POT LASAGNA SOUP

Steps:

• Place mozzarella, parmesan, ricotta, 1/4 teaspoon salt, and 1/4 teaspoon pepper into a medium sized bowl.
• Stir until well combined and set aside.
• Heat a large stockpot over medium heat.
• Once hot, add in sausage, onion, garlic, basil, Italian seasoning, salt, and pepper.
• Cook, breaking up the meat as you go, until the meat is fully cooked.
• Once cooked, add in crushed tomatoes, water, wine, tomato juice, and tomato sauce.
• Bring to a simmer, then add in lasagna noodles.
• Simmer, stirring regularly, until noodles are cooked to your liking, about 10-20 minutes depending on how large your pieces are.
• Remove from heat and stir in about 1/2 of the cheese mixture.
• Taste and re-season, if necessary.
• Place an extra scoop of cheese mixture into a serving bowl (optional) and top with soup.
• Enjoy!

LASAGNA SOUP RECIPE

Steps:

• In a large pot over medium high heat, brown the Italian sausage with the chopped onion until the meat is no longer pink. Stir in the Dijon mustard, garlic powder, oregano, thyme, basil, onion powder, salt, and pepper.
• Once the sausage is browned and seasoned, add in the diced tomatoes, tomato paste, lasagna noodles, and beef broth.
• Bring mixture to a boil. Cover, turn down heat, and cook until lasagna noodles softened, about 12-15 minutes.
• While the noodles cook, take the mozzarella cheese and ricotta cheese and mix them together in a separate bowl.
• To serve, ladle the soup into bowls and add a spoon full of cheese mix on the top and garnish with the shredded basil.

EASY LASAGNA SOUP RECIPE

Steps:

• Heat oil in nonstick pot over medium high heat.
• Add ground beef, onions, garlic, Italian seasoning and cook until until beef is brown.
• Drain excess fat.
• Add pasta sauce, broth, crushed tomatoes, vinegar, sugar, salt, pepper, oregano, parley, rosemary, bay leaf, lasagna noodles, half the basil.
• Mix everything together and bring to a boil.
• Reduce the heat to medium-low and let it simmer until noodles are fully cooked. Stir often to prevent the soup from burning and sticking to the pot.
• Remove and discard the bay leaf.
• Stir in heavy cream and the remaining basil.
• Turn off heat and sprinkle shredded mozzarella and parmesan cheese and the cheese will start to melt immediately. Serve and enjoy!

ONE-POT LASAGNA SOUP

Steps:

• In 5- to 5 1/2-quart Dutch oven, cook Italian sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender; drain.
• Stir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Serve soup with Parmesan and ricotta cheese.

ONE-POT CHEESY LASAGNA SOUP

Steps:

• In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

CHEESY LASAGNA SOUP

Steps:

• Stir together ricotta, Parmesan, nutmeg, and ¼ teaspoon of the salt in a medium bowl. Cover and refrigerate until ready to serve.
• Heat oil in a large Dutch oven over medium-high. Add ground chuck. Cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes. Using a slotted spoon, transfer beef to a small bowl lined with paper towels; set aside.
• Do not wipe Dutch oven clean. Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in diced tomatoes and stock; bring to a boil over high. Stir in sugar and remaining 1 teaspoon salt. Add lasagna pieces. Cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes. Stir in browned beef. Remove from heat, and stir in vinegar. Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture. Top bowls with basil leaves before serving.