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One-Pot Lasagna Soup by


1 lb ground beef or spicy Italian sausage
1/2 cup yellow onion, diced
1 container (32 oz) chicken broth (4 cups)
2 cans (14.5 oz each) Muir Glen diced tomatoes with Italian herbs, undrained
1/4 tsp pepper
6 oz lasagna noodles, broken into 1 - 2 inch pieces
1/2 cup grated Parmesan cheese
1 1/2 cups whole milk ricotta cheese


In 5 1/2 qt Dutch oven, cook meat and onion over medium heat 8-10 minutes, stirring occasionally, until meat is brown and onion is tender, drain grease.

Sir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.

Serve soup with Parmesan and ricotta cheese. Also garnish with chopped fresh basil leaves if desired and crushed red pepper flakes.

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