Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4-8 servings

Talk about a delicious and easy recipe! You are going to love this Lasagna soup for sure! I can’t think of any food to eat right now aside from this amazing dish. Give it a try and feel free to add more ingredients if you wish. Enjoy!


1-pound lean ground beef or half Italian sausage

1 yellow onion, diced

4-5 garlic cloves, minced

1/4 – 1/2 teaspoon red pepper flakes

1 24 oz. jar Prego Traditional Italian Sauce

8-10 cups of low sodium chicken broth, divided

1 14 oz. can crush tomatoes

2 tablespoons tomato paste

2 teaspoons balsamic vinegar

1 1/2 teaspoons granulated sugar

1 tablespoon dried basil

1 teaspoon 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**

Cheese Garnish:

shredded mozzarella cheese

freshly finely grated Parmesan cheese

ricotta cheese


Step 1: In a large pot, add oil and heat to medium-high.

Step 2: Add onion and sauté until translucent. Add the beef and cook until crumbly and brown. Stir occasionally to prevent from sticking in the pot.

Step 3: Add the red pepper flakes and garlic. Cook for 30 seconds or until aromatic. Discard of the accumulated grease.

Step 4: Pour in 6 cups of chicken broth, Prego sauce, balsamic vinegar, sugar, crushed tomatoes, lasagna noodles, and spices. Allow the mixture to boil.

Step 5: Simmer on low heat for 20 to 30 minutes or until the lasagna noodles are firm to bite.

Step 6: Discard the bay leaf. Stir in heavy cream.

Step 7: Pour in 3 to 4 cups of chicken broth. Stir until the sauce is thick.

Step 8: Remove from the heat and garnish with a lot load of cheese over.

Step 9: Bon Appetit!


I prefer using lasagna noodles for this recipe because it has a nice bite compared to pasta noodles.

For a lighter soup, use cornstarch instead of heavy cream.