One Pot Lasagna Soup Recipe 45

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EASY LASAGNA SOUP RECIPE



Easy Lasagna Soup Recipe image

Quick and easy one pot lasagna soup recipe made with simple ingredients on stovetop. This 30 minute meal is loaded with noodles, tomatoes, ground beef and cheese.

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 21

2 tbsp Oil
1 pound Ground beef
1 cup Onion (Finely chopped)
4 cloves Garlic (Finely minced)
1 tsp Italian seasoning
1 jar Italian pasta sauce (24 oz. jar)
8-10 cups Chicken broth (Low sodium)
1 can Crushed tomatoes (14 oz. can)
1 tbsp Vinegar
1 tsp Granulated sugar
Salt (To taste)
Pepper (To taste)
1 tsp Oregano (Dried)
1 tsp Parsley (Dried)
1/4 tsp Rosemary (Dried)
1 Bay leaf
10-11 Lasagna noodles (Broken into 2 inch pieces, Uncooked)
1/4 cup Basil (Fresh, Roughly chopped)
1/3 cup Heavy cream
1/3 cup Mozzarella cheese (Shredded)
1/3 cup Parmesan cheese (Shredded)

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!

Nutrition Facts : Calories 579 kcal, Carbohydrate 52 g, Protein 27 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 80 mg, Sodium 2305 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

ONE POT LASAGNA SOUP (VIDEO!)



One Pot Lasagna Soup (Video!) image

This EASY Lasagna Soup tastes just like lasagna with layers of cheesy noodles smothered in rich marinara infused with garlic, onion and Italian spices all smothered Parmesan, mozzarella and ricotta - drool - and all you have to do is brown your beef, dump in the ingredients and simmer away! You might never go back to traditional lasagna again!

Provided by Jen

Time 50m

Number Of Ingredients 19

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
1 24 oz. jar Prego Traditional Italian Sauce
8-10 cups low sodium chicken broth, divided
1 14 oz. can can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp EACH dried parsley, dried oregano, salt
1/2 teaspoon pepper
1 whole bay leaf
10 uncooked lasagna noodles (broken into approx. 1-2 inch pieces*)
1/2 cup heavy cream,optional**
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese

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.

ONE POT LASAGNA SOUP



One Pot Lasagna Soup image

Make and share this One Pot Lasagna Soup recipe from Food.com.

Provided by AmyZoe

Categories     Low Cholesterol

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21

1 lb lean ground beef (I used all Italian sausage) or 1 lb half Italian sausage (I used all Italian sausage)
1 yellow onion, diced
4 -5 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes
24 ounces traditional Italian sauce
8 -10 cups low sodium chicken broth
14 ounces 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 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approximately 2 inch pieces
1/2 cup heavy cream (optional)
shredded mozzarella cheese, to taste
freshly finely grated parmesan cheese, to taste
ricotta cheese, to taste

Steps:

  • Heat large Dutch oven 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 sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles.
  • Bring to a boil and then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20 to 30 minutes).
  • Discard bay leaf and stir in heavy cream and 2 to 4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheese.

Nutrition Facts : Calories 571.9, Fat 16.2, SaturatedFat 5.4, Cholesterol 51.4, Sodium 1140.2, Carbohydrate 82.9, Fiber 15.1, Sugar 14.2, Protein 32.8

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