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Easy One-Pot Creamy Lasagna Soup | Ultimate Comfort Food
Amanda Peterson

Easy One-Pot Creamy Lasagna Soup

Skip the tedious layering of traditional lasagna and enjoy all the comforting, savory, and cheesy flavors in one easy pot. This creamy tomato-based soup features lean ground beef, tender broken lasagna noodles, and aromatic Italian herbs. It is a perfect, time-saving weeknight meal that yields a restaurant-quality, velvety finish in under an hour. Ideal for those who crave the classic taste of lasagna without the cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 jar (24 oz) Prego Traditional Italian Sauce
  • 1 can (14.5 oz) crushed tomatoes
  • 8 cups low sodium chicken broth
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into pieces
  • 1/2 cup heavy cream
  • Fresh parsley and grated Parmesan for garnish

Method
 

  1. Brown the ground beef in a large Dutch oven over medium-high heat until cooked through.
  2. Add the onion and cook until translucent.
  3. Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
  4. Add tomato paste, balsamic vinegar, brown sugar, basil, oregano, and parsley, cooking for 2 minutes to caramelize the paste.
  5. Pour in the Prego sauce, crushed tomatoes, chicken broth, and add the bay leaf.
  6. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  7. Add the broken lasagna noodles and cook for 10-12 minutes or until the noodles are al dente.
  8. Remove the bay leaf, stir in the heavy cream, and heat through.
  9. Serve garnished with fresh parsley and Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth, so you may need to add a splash of water or broth when reheating. Not suitable for freezing as the cream and noodles may change texture.