One Pot Lasagna Soup

NOTES

• Swap low-fat cottage cheese for ricotta for healthier option

  Cecily Horsley • 2024-02-27

• 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 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**
  Cheese Garnish
  shredded mozzarella cheese
  freshly finely grated Parmesan cheese
  ricotta cheese
  Instructions
  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.

  Elaine Sanchez • 2022-10-03

• Any pasta sauce will be good. I use about 3 cups of my favorite pasta - Trompetti or Campanelle. I also use the big can of crushed tomatoes. And use the heavy whipping cream

  Melissa Griffin • 2018-12-10