One Pot Lasagna Soup

Lasagna without all the work! Made in one pot, comes together in 40 minutes, and tastes like lasagna!

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Total Time: 40

Servings:

1 Tablespoon olive oil
2 shallots, small diced (or 1 yellow onion)
1 red bell pepper, chopped
1 (18 oz) package hot Italian sausage, casings removed (mild sausage is good too)
2 zucchini, small diced
1/2 cup dry red wine (don’t skip this! Rose works too)
3 cups chicken broth
1 (24 oz) jar marinara sauce (I like Classico Four Cheese, add 1/3 cup grated parmesan if you use a different sauce)
1 (14 oz) can crushed tomatoes
1 Tablespoon Italian seasoning (or dried oregano)
2 teaspoons garlic powder
7 lasagna sheets, broken into small pieces (about half of a 16 oz box of lasagna noodles)
ricotta, for serving

In a large dutch oven, add the olive oil, shallot, and red bell pepper. Saute over medium heat.
Add the sausage and zucchini. Use a spatula to break up the sausage into crumbles until it is cooked through.
Add the red wine and let boil for a couple minutes to cook off the alcohol.
Add the chicken broth, marinara sauce, crushed tomatoes, garlic powder, and oregano. Stir and bring to a boil.
Once boiling, lower to a simmer and add the broken lasagna noodles. Cover and cook for 10-20 minutes, until the noodles are cooked through. Stir occasionally or the noodles will get stuck to the bottom! Add some more chicken broth if the soup gets too thick.
Let cool for 10-15 minutes so the soup thickens a little.
Serve with ricotta on top.

Serving: 1 serving | Calories: 459kcal | Carbohydrates: 52g | Protein: 23g | Fat: 16g