From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
One Pot Lasagna Soup
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Instructions
1
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Add olive oil to a large dutch oven or pot on medium high heat.
2
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Add the ground beef and onion to the dutch oven and season with 1 teaspoon of House Seasoning Blend.
3
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Cook the beef and onions until beef is no longer pink.
4
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While the beef is browning, break the lasagna noodles into 1 inch pieces.
5
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When beef is no longer pink, drain the excess fat from the pot.
6
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Add the garlic, Italian Seasoning Blend, bay leaf, marinara sauce, tomato paste, chicken stock, lasagna noodles and remaining teaspoon of House Seasoning Blend.
7
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Stir to combine.
8
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Cover pot, bring to a boil and reduce heat to simmer.
9
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Simmer for 20 minutes or until noodles are tender.
10
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Remove from heat and stir in cream and cheeses.
My Calorie Intake
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Tips & Tricks (5)
- Noodle Texture Hack 🍝Break lasagna noodles into smaller pieces just before adding to the soup to ensure perfect bite-sized chunks that cook evenly and absorb maximum flavor.
- Cheese Layering Technique 🧀Mix ricotta with a small amount of heavy cream before adding to create a more luxurious, creamy texture that melts seamlessly into the soup.
- Flavor Depth Trick 🌶️Toast your Italian seasoning and garlic in olive oil for 30 seconds before adding other ingredients to unlock deeper, more intense flavor profiles.
- Stock Selection Secret 🥣Use homemade or high-quality low-sodium chicken stock to control salt levels and ensure a rich, clean base for your lasagna soup.
- Cheese Garnish Pro Tip 🧀Add freshly grated Parmesan as a final garnish just before serving to provide a bright, sharp contrast to the creamy soup base.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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