Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings
Talk about a delicious and easy recipe! You are going to love this Lasagna soup for sure! I can’t think of any food to eat right now aside from this amazing dish. Give it a try and feel free to add more ingredients if you wish. Enjoy!
Ingredients:
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 of low sodium chicken broth, divided
1 14 oz. can crush tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon 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**
Cheese Garnish:
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese
Directions:
Step 1: In a large pot, add oil and heat to medium-high.
Step 2: Add onion and sauté until translucent. Add the beef and cook until crumbly and brown. Stir occasionally to prevent from sticking in the pot.
Step 3: Add the red pepper flakes and garlic. Cook for 30 seconds or until aromatic. Discard of the accumulated grease.
Step 4: Pour in 6 cups of chicken broth, Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Allow the mixture to boil.
Step 5: Simmer on low heat for 20 to 30 minutes or until the lasagna noodles are firm to bite.
Step 6: Discard the bay leaf. Stir in heavy cream.
Step 7: Pour in 3 to 4 cups of chicken broth. Stir until the sauce is thick.
Step 8: Remove from the heat and garnish with a lot load of cheese over.
Step 9: Bon Appetit!
Notes:
I prefer using lasagna noodles for this recipe because it has a nice bite compared to pasta noodles.
For a lighter soup, use cornstarch instead of heavy cream.
