Make This Soup-er Easy One Pot Lasagna Soup For Leftovers That Last All Week Long

Ingredients for One Pot Lasagna Soup

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 1/2 cup celery, chopped
• 2 red bell peppers, chopped
• 6 cloves garlic, chopped
• 1/2 pound ground beef, bison, or chicken
• 1/2 pound spicy Italian sausage
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 cup tomato paste
• 1/2 cup dry white wine
• 4 cups low sodium chicken broth
• 1 can (28 oz) crushed tomatoes
• 1/2 cup canned coconut milk, milk, or cream
• 1 cup provolone cheese, shredded
• 1/2 cup grated parmesan
• 8-12 lasagna noodles, broken into pieces

How to Make One Pot Lasagna Soup

1. Heat the olive oil in a large dutch oven over high heat. Add the onion, celery, and red pepper, and cook until the veggies are softened, for about 5 minutes. Stir in the garlic and cook for about 1 minute.
2. Add the meat of your choosing and the Italian sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook for 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.
3. Stir in the milk and cook until warmed through, about 10 minutes.
4. Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheese. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!