This one-pot 30-minute lasagna soup is freezer-safe and can also be made in the slow cooker or Instant Pot—it’s just as convenient in a pot!
This one-pot lasagna soup recipe packs a little bit of everything and you don’t even need a side dish—there are starches in the pasta proteins in the meat and vegetables in the marinara sauce. You can also add additional vegetables to the soup itself.
However if you are looking for something to serve with your lasagna soup here are some ideas:
Green salad
Italian bread or garlic bread
Antipasto dish
Roasted vegetables
Bruschetta
Lasagna Soup contains all of your favorite lasagna flavors but in soup form! It consists of noodles tomato sauce ground beef Italian seasoning and ricotta. It’s also a much easier way to enjoy lasagna without having to worry about a bunch of toppings and a long preparation time.
Ingredients:
°1 pound beef (ground)
°1 pound Italian sausage (crushed)
°10 lasagna noodles
°1 onion (chopped)
°24-ounce jar of pasta sauce
°4 teaspoons garlic (minced)
°8 cups of chicken broth
°2 tsp tomato puree
°14 ounces canned chopped tomatoes
°1 teaspoon of sugar
°2 teaspoons of balsamic vinegar
°2 teaspoons of basil
°1 teaspoon of thyme
°1 bay leaf
°Salt and pepper to taste
Instructions:
Add ground beef onion and sausage to a large saucepan over medium-high heat and cook until browned all over. Suction any excess fat.
Put the pan back on the stove and stir in the garlic. Sauté for 30 seconds.
Stir in pasta sauce tomato cubes tomato paste chicken broth sugar balsamic vinegar basil oregano bay leaf and salt and pepper to taste.
Cover and bring to a boil.
Cut the lasagna into pieces and put them in the pan.
Reduce heat to medium-low and cook until noodles are tender.
Garnish with Parmesan mozzarella or ricotta and serve.
Enjoy!
