Easy One Pot Lasagna Soup

Name: Easy One Pot Lasagna Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 lb ground beef; 3 Italian sausage links; 1 onion; 2 carrots; 2 trimmed celery; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper; 1 tsp salt; 0.5 tsp cracked black pepper; 2 tablespoons tomato paste; 0.25 cup white wine; 28 oz cans crushed tomatoes; 8 cups vegetable broth; 2 bay leaves; 4 inch parmesan rind; 10 lasagna noodles; 0.333 cup heavy cream; 1 tbsp olive oil; Chopped parsley; 1 cup ricotta cheese; 1 cup part-skim mozzarella; 0.5 cup parmesan

Cooking with Conks

This easy one pot lasagna soup is hearty, satisfying, and pure coziness in a bowl. Packed with all the flavors you love in classic lasagna Bolognese (homemade meat and tomato sauce, a touch of cream, tender lasagna noodles, and a dollop of cheesy perfection) made conveniently into a soup. It’s also a one-pot recipe, which means fewer dishes. Even better, it’s way easier to make than traditional lasagna. If you love classic lasagna, you’ll love this super flavorful and comforting soup!

Original sourcecookingwithconks.com/easy-lasagna-soup

Easy One Pot Lasagna Soup

Cooking with Conks

Cookingwithconks.com

Difficultyeasy

Ingredients

Cheese Topping

Instructions

0 of 11 done

Step 1
Add olive oil to a Dutch oven or large pot with a lid, set over medium heat.
Step 2
Add the sausage and ground beef and cook for 10 minutes or until mostly cooked through, breaking it up into chunks as it cooks.
Step 3
Toss in the onions, celery, and carrots, and season everything with salt, pepper, dried oregano, dried basil, and crushed red pepper. Cook for 6-8 minutes, or until the veggies have softened.
Step 4
Make a well in the center of the pot and add the tomato paste, then stir it in with the meat and veggies.
Step 5
Deglaze with wine and cook for a couple of minutes, then add the crushed tomatoes and broth.
Step 6
Add the bay leaves and parmesan cheese rind and bring the soup to a low boil. Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.
Step 7
Remove the lid and carefully skim off any excess fat on the surface of the soup (optional).
Step 8
Remove the bay leaves and parmesan rind, then add the pasta to pot and cook for 10-12 minutes or until they’re cooked to your liking.
Step 9
Stir in the heavy cream. Taste for seasoning.
Step 10
In a separate bowl, mix together the ricotta, mozzarella, and parmesan cheeses.
Step 11
Ladle soup into bowls and top each with a spoonful or 2 of the cheese mixture. Garnish with parsley (optional).

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