Prep Time : 10 minutes
Cook Time : 40 minutes
This EASY Lasagna Soup tastes similar to lasagna with layers of tacky noodles smothered in wealthy marinara infused with garlic, onion and Italian spices all smothered Parmesan, mozzarella and ricotta - drool - and all you have to do is brown your red meat, unload inside the substances and simmer away! You may by no means pass returned to conventional lasagna once more!
Ingredients
- 1 pound lean ground pork or half Italian sausage
- 1 yellow onion, diced
- 4-five garlic cloves, minced
- 1/four - 1/2 teaspoon purple pepper flakes
- 1 24 oz.. Jar Prego Traditional Italian Sauce
- eight-10 cups low sodium chook broth, divided
- 1 14 oz. Can can beaten tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 half of teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
- 1/2 cup heavy cream,elective
Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Instructions
- Heat massive Dutch oven/large soup pot over medium high heat. Add red meat and onion and prepare dinner, stirring sometimes until red meat is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
- Add Prego Sauce, 6 cups bird broth, beaten tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are gentle, stirring sometimes (approximately 20-30 minutes).
- Discard bay leaf and stir in heavy cream (elective) and 2-4 cups chicken broth to reach favored consistency. Garnish man or woman servings with desired quantity of cheeses.