Yes you read that title right. The following is a main stay in my kitchen since finding the original recipe online. This is my version that I have twisted and added too. Plus I do love a recipe you can manipulate. So I hope you enjoy and should you make this I would love to hear your feedback.
Lasagna Soup typically consists of hearty ingredients such as ground beef or Italian sausage, onions, garlic, diced tomatoes, tomato sauce, a broth of your choice, lasagna noodles (broken into smaller pieces or substituted with other pasta), and a variety of Italian herbs and spices. It’s often topped with melted cheese, such as mozzarella or Parmesan, and garnished with fresh basil or parsley.
When you take a spoonful of Lasagna Soup, you can expect a rich and savory flavor profile. The soup is typically thick, thanks to the tomatoes and tomato sauce, and the ground beef or Italian sausage adds a meaty and satisfying element. The garlic and herbs infuse the soup with aromatic notes, giving it that distinct Italian taste.
The broken lasagna noodles or other pasta create a comforting and filling texture. They absorb the flavors of the soup and become tender, reminiscent of the pasta layers in a traditional lasagna dish. The melted cheese on top adds a creamy and indulgent touch, complementing the flavors of the soup.
Overall, eating Lasagna Soup can be a warm and hearty experience. It combines the familiar and comforting elements of lasagna with the coziness of a soup, making it a great option for a comforting meal on a chilly day or when you’re craving Italian flavors in a different form
ONE POT LASAGNA SOUP
INGREDIENTS
1 pound lean ground beef
1 pound Italian sausage (your choice on flavor)
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 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 approx. 1-2 inch pieces*
1/2 cup heavy cream (optional)
Cheese Garnish
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese
INSTRUCTIONS
Heat large Dutch oven over medium high heat. Add beef, sausage, and onion and cook, stirring occasionally until beef and sausage are browned. Add garlic and red pepper flakes and saute for 30 seconds. At this point you may drain off any excess fat, or leave it in to add to the flavor. ( I never drain )
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.
So now this is how I do mine. I start the sauce first thing in the morning. That way the sauce has time to marinate in all the flavors possible. I leave it on low for a majority of the day. Then about an hour before dinner I will break and add in the noodles. Now before I have an Italian telling me I am not to break noodles. I have an Italian in the house that could live on this. Broken noodles and all.
Now the finishing touches. I realize that in this day and age there are people that have certain gastrological issues. Hence why I will never post a recipe you can not change, but this is how I do it. In a bowl (size is up to you) I place a good spoonful of ricotta cheese, then ladle in my soup, then garnish with freshly grated mozzarella cheese and a good sprinkling of parmesan.
Hope you enjoy. And again if you try this, please leave me a comment and let me know how you made it your own.
Not Your Grams Kitchen 