One Pot Lasagna Soup

Lasagna is a beloved Italian dish, but sometimes you want all that delicious flavor without all the hassle of layering noodles and baking. That’s where One Pot Lasagna Soup comes in! This recipe takes all the classic flavors of lasagna and transforms them into a comforting and hearty soup that can be made in just one pot. With ground beef, Italian sausage, tender lasagna noodles, and a rich tomato broth, this soup is sure to become a new family favorite.

Ingredients:

• 1 lb ground beef
• 1 lb Italian sausage
• 10 lasagna noodles, broken into small pieces
• 1 onion, chopped
• 24 oz jar of pasta sauce
• 4 tsp minced garlic
• 8 cups chicken broth
• 2 tbsp tomato paste
• 14 oz can diced tomatoes
• 1 tsp sugar
• 2 tsp balsamic vinegar
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Brown the Meat:

• In a large pot or Dutch oven, cook the ground beef and Italian sausage over medium heat until browned, breaking it up with a spoon as it cooks.
• Add the chopped onion to the pot and cook for an additional 2-3 minutes, until softened.

2. Add the Ingredients:

• Stir in the minced garlic and cook for 1 minute, until fragrant.
• Add the pasta sauce, chicken broth, tomato paste, diced tomatoes, sugar, balsamic vinegar, basil, oregano, bay leaf, and broken lasagna noodles to the pot. Stir to combine.

3. Simmer:

• Bring the soup to a simmer over medium-high heat, then reduce the heat to low. Cover and let the soup simmer for 20-25 minutes, stirring occasionally, until the noodles are tender and cooked through.

4. Season and Serve:

• Taste the soup and season with salt and pepper to taste. Discard the bay leaf before serving.
• Ladle the hot soup into bowls and serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil, if desired.

Cooking Notes and Tips:

• Variations: Feel free to customize this soup to suit your taste preferences. You can use ground turkey or chicken instead of beef and sausage, or add extra vegetables like diced bell peppers, mushrooms, or spinach for added nutrition.
• Make it Vegetarian: Omit the meat and use vegetable broth instead of chicken broth to make a vegetarian version of this soup. You can also add meatless crumbles or diced tofu for protein.
• Storage and Reheating: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave until heated through.
• Freezing: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers or resealable plastic bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.