Best One Pot Lasagna Soup Recipes

ONE-POT CHEESY LASAGNA SOUP

One-Pot Cheesy Lasagna Soup image

This family-favorite soup may look involved, but it's really a snap to put together, and the incredible lasagna taste is worth every step.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 1/2 cups Italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)

Steps:

In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 60 mg, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 830 mg

ONE POT LASAGNA SOUP

One Pot Lasagna Soup image

Make and share this One Pot Lasagna Soup recipe from Food.com.

Provided by AmyZoe

Categories Low Cholesterol

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb lean ground beef (I used all Italian sausage) or 1 lb half Italian sausage (I used all Italian sausage)
1 yellow onion, diced
4 -5 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes
24 ounces traditional Italian sauce
8 -10 cups low sodium chicken broth
14 ounces crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approximately 2 inch pieces
1/2 cup heavy cream (optional)
shredded mozzarella cheese, to taste
freshly finely grated parmesan cheese, to taste
ricotta cheese, to taste

Steps:

Heat large Dutch oven 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 sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles.
Bring to a boil and then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20 to 30 minutes).
Discard bay leaf and stir in heavy cream and 2 to 4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheese.

Nutrition Facts : Calories 571.9, Fat 16.2, SaturatedFat 5.4, Cholesterol 51.4, Sodium 1140.2, Carbohydrate 82.9, Fiber 15.1, Sugar 14.2, Protein 32.8

ONE POT LASAGNA SOUP RECIPE - (4/5)

One Pot Lasagna Soup Recipe - (4/5) image

Provided by PineyCook

Number Of Ingredients 22

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 crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approx. 2 inch pieces
1/2 cup heavy cream (optional)
Cheese Garnish
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese

Steps:

1.Heat large Dutch oven 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. 2.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). 3.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.