One Pot Lasagna Soup
Try out my creamy lasagna soup – it is a lazy, one pot recipe that is gluten free and weight watchers friendly. It is comforting, creamy but filling from the ground beef. This is one fall recipe you do not want to miss out on!
Ingredients
- ¼ cup diced white onion
- 5 cloves minced garlic
- 1 pound extra lean ground beef
- 28 ounces crushed tomatoes or half diced tomatoes
- 4 cups chicken broth low sodium
- 8 pieces lasagna noodles
- 1 cup fat-free half and half
- ¼ cup reduced fat parmesan cheese grated
- ½ cup part skim milk ricotta cheese
- basil fresh
- 2 tablespoons Italian seasoning
- 1 tablespoon basil dried
- 1 teaspoon parsley
- ½ teaspoon rosemary
- ¼ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon granular sugar replacement
Instructions
- Heat a large pot or Dutch oven over medium heat. Spray with cooking spray or add some oil or butter.
- Add diced onion and cook until translucent, about 3 minutes. Add in the minced garlic and cook for another minute, until fragrant.
- Place the ground beef into the mixture and start breaking it up. Sprinkle on the seasonings and continue to breakup while cooking. Continue to break up and mix in the seasonings until the beef is fully cooked.
- Pour in the crushed tomatoes and chicken broth. I only used crushed tomatoes as I do not like the soup chunky. If you want more of a tomato feel, use half crushed and half diced tomatoes (14.5 oz cans each). Reduce heat and bring to a simmer. Simmer for 5 to 10 minutes, stirring occasionally.
- Break lasagna noodles up into smaller pieces then add into the lasagna soup. Increase the heat slightly. The noodles will be okay if you are eating the soup immediately. If you plan on saving some for leftovers, cook the noodles separately and add into the individual servings before eating. If doing this, reduce the broth by one cup.
- Simmer the soup until the noodles are almost fully cooked, according to package instructions. Then, pour in the half and half and parmesan and finish cooking the noodles.
- Divide soup evenly among the bowls. Then, top with basil and a scoop of ricotta.
Nutrition
Serving: 1 cupCalories: 301kcalCarbohydrates: 25gProtein: 32gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 83mgSodium: 1364mgPotassium: 1179mgFiber: 4gSugar: 13gVitamin A: 495IUVitamin C: 21mgCalcium: 223mgIron: 6mg
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!