One Pot Lasagna Soup

Recipe - The Fairway Market Corporate

Prep Time10 Minutes

Servings6

Cook Time35 Minutes

Ingredients

1 pound ground beef

1 extra-large onion, finely chopped (about 1 1/2 cups)

4 cups Swanson® 50% Less Sodium Beef Broth or Swanson® Beef Broth

1 jar (24 ounces) Prego® Chunky Tomato, Basil & Garlic Italian Sauce

2 cups uncooked mini lasagna noodle-shaped pasta (mafalda) or 6 lasagna noodles, broken into 2-inch pieces

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

Directions

1. Season the beef with salt and pepper. Cook the beef and onion in a 6-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

2. Stir in the broth, sauce and pasta and heat to a boil. Reduce the heat to medium. Simmer for 20 minutes or until the pasta is done, stirring occasionally.

3.Serve the soup topped with dollops of the ricotta cheese and sprinkled with the mozzarella cheese. Top with chopped fresh basil and grated Parmesan cheese, if desired.

10 minutes

Prep Time

35 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 pound ground beef

80% Lean Ground Beef

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$9.09 avg/ea$6.99/lb

1 extra-large onion, finely chopped (about 1 1/2 cups)

Spanish Onion, 1 ct, 20 oz

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$2.11 avg/ea$1.69/lb

4 cups Swanson® 50% Less Sodium Beef Broth or Swanson® Beef Broth

Swanson Beef Stock, 32 oz

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$4.69$0.15/oz

1 jar (24 ounces) Prego® Chunky Tomato, Basil & Garlic Italian Sauce

Bowl & Basket Tomato Purée, 29 oz

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$2.59$0.09/oz

2 cups uncooked mini lasagna noodle-shaped pasta (mafalda) or 6 lasagna noodles, broken into 2-inch pieces

Barilla Oven-Ready Lasagne, 9 oz

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$3.49$0.39/oz

1/2 cup ricotta cheese

Polly-O Original Ricotta Cheese, 15 oz

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$5.69$0.38/oz

1/2 cup shredded mozzarella cheese

Kraft Finely Shredded Mozzarella Natural Cheese, 8 oz

Add Kraft Finely Shredded Mozzarella Natural Cheese, 8 oz to Favorites.Add Kraft Finely Shredded Mozzarella Natural Cheese, 8 oz to Favorites.

$4.99$0.62/oz

Directions

1. Season the beef with salt and pepper. Cook the beef and onion in a 6-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

2. Stir in the broth, sauce and pasta and heat to a boil. Reduce the heat to medium. Simmer for 20 minutes or until the pasta is done, stirring occasionally.

3.Serve the soup topped with dollops of the ricotta cheese and sprinkled with the mozzarella cheese. Top with chopped fresh basil and grated Parmesan cheese, if desired.