This hearty and comforting one-pot lasagna soup is a delicious twist on a classic Italian dish. It’s packed with flavor, easy to make, and perfect for a cozy weeknight dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Ground Italian sausage | 1 lb |
| Lasagna noodles | 10 |
| Chopped onion | 1 |
| Pasta sauce | 24 oz jar |
| Minced garlic | 4 tsp |
| Chicken broth | 8 cups |
| Tomato paste | 2 tbsp |
| Diced tomatoes (canned) | 14 oz |
| Sugar | 1 tsp |
| Balsamic vinegar | 2 tsp |
| Dried basil | 2 tsp |
| Dried oregano | 1 tsp |
| Bay leaf | 1 |
| Salt and pepper | To taste |
| Parmesan cheese, mozzarella, or ricotta | For serving |
Instructions:
-
- Brown the Meat: Cook the ground beef and Italian sausage in a large pot over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant.
-
- Combine Ingredients: Pour in the pasta sauce, diced tomatoes, tomato paste, chicken broth, sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Add the Noodles: Break the lasagna noodles into smaller pieces and add them to the pot. Reduce heat to low, cover, and simmer until the noodles are tender and the soup has thickened.
- Serve: Ladle the soup into bowls and top with your favorite cheese.
Absolutely! You can definitely add other vegetables to the soup to enhance its flavor and nutrition. Some great options include:
- Spinach or kale: Add these towards the end of cooking so they wilt nicely.
- Bell peppers: Diced bell peppers can add sweetness and color.
- Zucchini: Cut into small pieces, zucchini cooks quickly and adds a nice texture.
- Mushrooms: Sautéed mushrooms can add a rich, earthy flavor.
- Carrots: Diced carrots can add a bit of sweetness and crunch.
Feel free to experiment with any vegetables you like to customize the soup to your taste!