One Pot Cheesy Lasagna Soup Recipes

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.

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:

• 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!

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.

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.

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.