Instructions:

  1. In a large Dutch oven or soup pot, heat over medium-high. Add beef and onion, stirring until the beef is browned.
  2. Mix in garlic and red pepper flakes, cooking for an additional 30 seconds. Drain excess fat if necessary.
  3. Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, seasonings, bay leaf, and lasagna noodles. Allow the mixture to reach a boil before reducing to a simmer. Cook until noodles are tender (around 20-30 minutes).
  4. Remove the bay leaf. Introduce the heavy cream if using and additional chicken broth until you reach your preferred soup consistency.
  5. Serve hot, garnishing each bowl with the three cheeses to your liking.

Notes:

  • The lasagna noodles give this soup its distinctive character. However, if you prefer, swap them out for 2 1/2 cups of uncooked small shells and adjust the simmering time accordingly.
  • If you wish to skip the heavy cream but want a thicker soup, whisk 2 teaspoons of cornstarch with some chicken broth and stir into the soup to simmer and thicken.

Pages: 1 2