1 lb. 450g lean ground beef
1 lb. 450g ground Italian sausage
1 medium white onion finely chopped
3 tsp minced garlic
2 tbsp. tomato paste
1 can 14 oz./400g diced tomatoes
2 tsp chopped fresh basil
1 tsp dried oregano
Salt and pepper to taste
8 cups 2 liters chicken broth
1 jar 24 oz./680g pasta sauce, your preferred flavor
10 lasagna noodles broken into pieces
1 tsp sugar optional
In a large stock pot, brown the lean ground beef and ground Italian sausage over medium heat until cooked through.
Add the finely chopped onion to the pot and sauté until translucent.
Stir in the minced garlic, oregano, basil, salt, and pepper, cooking for an additional minute.
Drain any excess fat from the meat mixture.
Stir in the tomato paste, followed by the chicken broth and pasta sauce. Mix well to combine.
Optional: Add sugar for a hint of sweetness to balance the flavors.
Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes, allowing the flavors to meld together.
Add the broken lasagna noodles to the pot and continue to simmer until they are cooked al dente, according to your preferred tenderness.
Once the noodles are cooked, top the soup with shredded mozzarella and grated parmesan cheese. Allow the cheese to melt and create a deliciously gooey topping.
Serve the One Pot Lasagna Soup immediately, piping hot and brimming with flavors. Enjoy!
Feel free to customize the recipe by adding your favorite lasagna ingredients, such as sliced mushrooms or chopped bell peppers.
If you prefer a vegetarian option, you can substitute the ground beef and Italian sausage with plant-based alternatives.
This soup tastes even better the next day as the flavors intensify. Store any leftovers in the refrigerator and reheat gently on the stovetop or in the microwave.