Lasagna Soup
All the yumminess of lasagna in a pot.
Ingredients
- 1 pound lean ground beef
- 1 pound Italian sausage
- 1 large yellow onion diced
- 4-5 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1 24 oz. jar Prego Traditional Italian Sauce
- 6 cups chicken broth
- 1 can crushed tomatoes
- 1 small can 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 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 14 uncooked lasagna noodles broken into pieces
- 1/2 cup heavy cream
- Garnish
- shredded mozzarella
- ricotta cheese
- fresh basil
Instructions
Stovetop
- Heat large dutch oven over medium high heat. Add beef and sausage and cook until browned. Drain excess fat.
- Add onion, garlic, and red pepper flakes and saute until onion is transparent.
- Add Prego Sauce, 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).
- Discard bay leaf and stir in heavy cream. Simmer for 10-20 mins.
- You're done. Put some garnishes on it, and enjoy.
Slow Cooker
- Cook and drain fat from the beef and Italian sausage.
- Spray slow cooker with cooking spray or use a slow cooker liner.
- Add all ingredients except the pasta, water, and cheese to slow cooker.
- Cook on low 7-8 hours
- Add the pasta and water to slow cooker 30 minutes before cooking time is done. Stir and let cook 30 minutes.
- Add garnishes and eat.
