One-Pot Lasagna Soup Recipe Perfect for Family Dinners

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A unproblematic, delicious soup with all the gustatory modality of lasagna – but using simply one pot! The best Lasagna soup recipe ever!! Everything is cooked in one pan – adding in the ingredients as you go until you end up with a delicious cheesy noodle soup that fifty-fifty has some sneaky vegetables hidden in there!

Delicious Lasagna Soup Recipe

In add-on to the regular canned tomatoes and onions you more often than not detect in lasagna, this soup besides boasts red bell peppers, mushrooms, and spinach.

The kids will get through a bowl of this in no fourth dimension before demanding more (at least if they're anything like my kids anyhow!).

You tin use pasta shapes – such as rigatoni or penne for this soup, only I call up it feels more 'lasagna-similar' when you use dried lasagna sheets. Only take the lasagna sheets, score each slightly with a sharp knife, and suspension each sheet into 8 pieces.

Of course there's no bechamel/white sauce in this soup – that would involve dirtying some other pan!

The addition of a fiddling heavy cream is used in place of it for a hint of that flossy flavor.

Serve topped with chives and black pepper – as well as shredded cheese, for a hearty and easy dinner that everyone will honey!

Here's what yous'll need for the lasagna soup recipe:

Serves 8

• 2 tbsp olive oil
• two brownish onions, diced
• 1 ruby bell pepper, deseeded and diced
• four cloves of garlic, peeled and minced
• 2 pounds lean ground beefiness
• 10 pocket-sized white mushrooms, sliced
• ½ cup red wine (optional)
• iv cups beef or vegetable stock
• two ten fourteen oz. cans crushed tomatoes
• 2 tbsps tomato paste/puree
• 1 tsp granulated sugar
• one tbsp dried oregano
• i tbsp dried thyme
• ½ tsp salt
• ½ tsp pepper
• 8 dried lasagna sheets, broken into approx. two inch squares
• ¼ loving cup heavy cream
• 2 packed cups fresh spinach
• 1 cup shredded stiff cheddar cheese
• ½ cup shredded parmesan
• Small bunch chives, chopped

Directions to set up one-pot Lasagna soup:

1. Heat the oil in a big dutch oven/casserole dish. Add together the onions and cook on a medium rut for 5 minutes until softened. Add in the bell pepper and garlic and cook for a farther minute, and so add in the ground beefiness and cook until browned – breaking up any large pieces as you go.

2. Add the mushrooms, stir, then add in the red wine and allow to chimera for 3-4 minutes. Add the stock, canned tomatoes, love apple puree, carbohydrate, oregano, thyme, common salt and pepper. Stir and bring to the boil. Add one-half the lasagne sheets, stir, and then add in the other half. Try to divide the lasagne sheets a little in the pan so they don't stick together. Simmer, uncovered, for 20-25 minutes until the lasagne sheets are cooked..

3. Stir through the cream, and then plow off the heat. Stir through the spinach, then sprinkle on the cheddar, parmesan and chives before serving..

Note: Any leftover soup tin exist cooled, covered and refrigerated or frozen. The pasta will absorb more of the liquid if not eaten straight-away, so y'all may demand to add together a splash of water earlier thoroughly reheating in a pan or microwave.

Prep Time 15 minutes

Cook Time 45 minutes

Full Fourth dimension i 60 minutes

Ingredients

• 2 tbsp olive oil
• ii brown onions, diced
• 1 red bell pepper, deseeded and diced
• iv cloves of garlic, peeled and minced
• 2 pounds lean ground beef
• ten modest white mushrooms, sliced
• ½ cup cherry vino (optional)
• four cups beefiness or vegetable stock
• 2 x 14 oz. cans crushed tomatoes
• 2 tbsps tomato paste/puree
• i tsp granulated saccharide
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• ½ tsp salt
• ½ tsp pepper
• 8 dried lasagna sheets, cleaved into approx. ii inch squares
• ¼ cup heavy cream
• 2 packed cups fresh spinach
• one loving cup shredded strong cheddar cheese
• ½ cup shredded parmesan
• Pocket-size bunch chives, chopped

Instructions

1. Heat the oil in a big dutch oven/casserole dish. Add the onions and cook on a medium rut for 5 minutes until softened. Add together in the bell pepper and garlic and melt for a further infinitesimal, so add in the basis beef and cook until browned – breaking up any large pieces every bit you go.
2. Add the mushrooms, stir, then add in the red vino and allow to chimera for iii-4 minutes. Add the stock, canned tomatoes, tomato puree, sugar, oregano, thyme, common salt and pepper. Stir and bring to the boil. Add together half the lasagne sheets, stir, then add in the other half. Try to split up the lasagne sheets a little in the pan and so they don't stick together. Simmer, uncovered, for twenty-25 minutes until the lasagne sheets are cooked.
3. Stir through the cream, then turn off the heat. Stir through the spinach, and then sprinkle on the cheddar, parmesan and chives before serving.

Notes

Any leftover soup can be cooled, covered and refrigerated or frozen. The pasta will absorb more of the liquid if non eaten straight-away, so y'all may need to add together a splash of water before thoroughly reheating in a pan or microwave.

Nutrition Information:

Yield:

8

Serving Size:

ane
Amount Per Serving: Calories: 1409 Total Fat: 82g Saturated Fat: 36g Trans Fat: 1g Unsaturated Fat: 36g Cholesterol: 393mg Sodium: 2360mg Carbohydrates: 51g Cobweb: 8g Sugar: 19g Protein: 115g

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Source: https://www.diys.com/lasagna-soup/