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One Pot Lasagna Soup

1 lb Harvest Haven ground beef
1 Harvest Haven yellow onion, diced
4-5 Harvest Haven garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes
1 jar pasta sauce
8-10 cups Harvest Haven beef broth, divided
1 14 oz. can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 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,optional
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese

Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds.

Add pasta sauce, 6 cups beef broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).

Discard bay leaf and stir in heavy cream (optional) and 2-4 cups beef broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

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