One Pot Lasagna Soup

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So, this was good, but different. I had a hard time transitioning to a soup version of lasagna, and I did vegetarian, but I would give this a second chance. It tasted like exactly what you would think—I would rate this as a 7. This came from carlsbadcravings.com, and she had a white lasagna soup that looks better. Anyway, here it is:

One Pot Lasagna Soup

  • 1 pound lean ground beef or half Italian sausage I left this out and used mushrooms, carrots, and zucchini instead
  • 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 We used just some random brand
  • 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 I left this out
  • 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* These got too soggy, so don’t cook them too long and make them smaller. I would crush the noodles into about 5 or 6 chunks
  • 1/2 cup heavy cream,optional** I did half of this

Cheese Garnish

  • shredded mozzarella cheese
  • freshly finely grated Parmesan cheese
  • ricotta cheese I didn’t have any of this

 

 

Recipe and instructions can be found at link below:

 

http://carlsbadcravings.com/easy-one-pot-lasagna-soup/

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