Description
This hearty and comforting Lasagna Soup has all the classic flavors of lasagna but in a delicious, slurpable form. With ground beef or Italian sausage, lasagna noodles, and rich tomato sauce, it’s perfect for a cozy family meal. Top with mozzarella, Parmesan, and ricotta cheese for the ultimate finish!
Ingredients
Units
Scale
For the Soup:
- 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 (adjust to taste)
- 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles, broken into 1–2 inch pieces*
- 1/2 cup heavy cream (optional)**
For Cheese Garnish:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
Instructions
- Brown the Meat and Onions:
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef (or sausage) and diced onion. Cook, stirring occasionally, until the meat is browned and the onions are soft.
Add the minced garlic and red pepper flakes, and sauté for about 30 seconds until fragrant. Drain any excess fat. - Simmer the Soup:
Add the Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, salt, pepper, and the bay leaf. Stir to combine.
Add the broken lasagna noodles to the pot and bring the soup to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender, about 20-30 minutes. - Adjust the Consistency:
Discard the bay leaf. Stir in the heavy cream (if using) for added richness. If the soup is too thick, add 2-4 more cups of chicken broth to reach your desired consistency. - Serve with Cheese Garnish:
Ladle the soup into bowls and garnish each serving with shredded mozzarella, freshly grated Parmesan, and a dollop of ricotta cheese. Enjoy!
Notes
- Noodles: Lasagna noodles give this soup a traditional lasagna feel, but you can also use 2 ½ cups of small pasta shells if desired. If using small shells, reduce the cooking time.
- Thickening Without Cream: If you want a thicker soup but prefer to skip the heavy cream, whisk 2 teaspoons of cornstarch with some chicken broth and stir it into the soup while it simmers to thicken.
- Spice Level: Adjust the red pepper flakes according to your preferred level of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
