One-Pot Lasagna Soup - Comfort Food in a Bowl
If you love lasagna, you will fall in love with this easy one-pot lasagna soup. It has everything you adore about regular lasagna, but none of the work. Just warm, cozy deliciousness that you can eat with a spoon.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 8 servings
- 1 pound ground chuck
- 1 onion medium, chopped
- 1 green bell pepper medium, seeded and chopped
- 3 cloves garlic minced
- 4 cups chicken stock
- 29 oz petite diced tomatoes or two 14.5 oz cans, undrained
- 15 oz tomato sauce
- 1 Tbsp brown sugar
- 2 teaspoons dried Italian seasoning
- 1/2 tsp kosher salt
- 2 cups broken lasagna noodles
- 5 oz grated or shaved parmesan cheese
- 2 cups shredded mozzarella cheese
Add the ground chuck to a large Dutch oven and cook for eight-ten minutes over medium-high heat until it is browned. Add the onions and bell pepper and cook for about five more minutes or until they are soft. Then add the garlic and cook for about a minute. Drain any fat.
Pour in the chicken stock, tomatoes, tomato sauce, brown sugar, Italian seasoning, and salt. Bring to a boil. Reduce the heat to low and simmer for fifteen minutes.
Add the noodles and simmer until they are tender, which should take about 10 -12 minutes. Stir in the parmesan cheese.
Before serving, preheat the broiler. Ladle the soup into bowls and top with a handful of mozzarella cheese. Broil for three to four minutes or until the cheese is melted and bubbly.
Serve immediately with garlic bread, cornbread, or broccoli cheddar cheese cornbread muffins.
Italian sausage, turkey sausage, ground turkey, or chicken can be substituted for the ground chuck.
If you are lucky enough to have fresh herbs, you can substitute 1/4 of a cup of a blend of fresh oregano, basil, thyme, and rosemary for the Italian seasoning.
To add a little spice, add a pinch of red pepper flakes to your soup.
If you are making this soup ahead and plan to freeze it, make the soup up to the point of adding the noodles and freeze that. Before serving, thaw and add the noodles and parmesan and cook until the noodles are tender. You may have to add a touch more chicken stock or water if the soup is too thick.
Don't use "no-boil" lasagna noodles. But you can substitute other sturdy pasta such as farfalle, penne, or rigatoni if you are in a pinch.
Calories: 584kcal | Carbohydrates: 57g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 953mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 704IU | Vitamin C: 27mg | Calcium: 235mg | Iron: 5mg