Lasagna Soup. A One Pot Wonder and Easy Weeknight Meal. A New Twist On The Classic

In a dutch oven or large pot, brown the meat over medium-high heat. Do not drain the fat off the meat.

Add the chopped onion and garlic to the meat and saute them in the meat.

Add the tomato paste and dried herbs to the meat and onion mixture. Stir to warm through.

Pour the diced tomatoes and pasta sauce into the pan.

Add 4 cups of chicken stock to the pan.

Bring to a boil and then reduce to a simmer.

Simmer for 10 minutes to reduce the liquids.

Add the broken uncooked lasagna noodles to the soup.

Stir to combine. Simmer for 10 minutes or until the noodles are cooked through.

Add additional stock if you feel the soup is too thick.

Just before serving, stir in the heavy cream and 3/4 of the shredded mozzarella cheese.

Serve in bowls, garnished with remaining shredded cheese.

Equipment Needed

Allergens