Easy Lasagna Soup Recipe

This Easy Lasagna Soup Recipe transforms all your favorite lasagna flavors into a comforting, one-pot meal that’s ready in under an hour. I discovered this game-changer during a particularly hectic week when my family was craving lasagna but I needed something faster than layering noodles for two hours.

Last winter, after a long day of meal prep testing, I was staring at leftover ground beef and wondering how to satisfy my teenagers’ lasagna obsession without the usual weekend project. That’s when this soup was born in my kitchen. What makes this recipe truly special is how it captures every beloved lasagna element – the rich tomato base, perfectly seasoned ground beef, tender pasta, and creamy cheese finish – without any of the fuss or cleanup nightmare. The best part? It delivers a solid 25-30 grams of protein per serving, making it both satisfying and nutritious. This has become our go-to comfort meal!

Ingredients for Easy Lasagna Soup

I always start with quality 85/15 ground beef because it provides the perfect balance of flavor and protein without making the soup too greasy. My go-to pasta choice is reginetti or broken lasagna noodles – they hold onto the broth beautifully and give you that authentic lasagna experience in every spoonful.

• 1 tablespoon olive oil
• 1 lb ground beef (85/15 lean) – I recommend this ratio for best flavor and texture
• ½ cup minced onion
• 2 tablespoons minced garlic (about 6 cloves)
• 28 oz crushed tomatoes (low or no sodium) – My preference is San Marzano when available
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano – In my experience, dried herbs work better than fresh for this recipe
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 4 cups low sodium beef broth – I usually use Better Than Bouillon for deeper flavor
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
• ¼ cup ricotta cheese (for serving) – Pro tip: don’t mix this directly into the soup
• ¼ cup grated Parmesan cheese (for serving)

Step-by-Step Instructions

I recommend having all your ingredients prepped and ready before you start cooking – this soup comes together quickly once you begin.

Step 1: Heat olive oil in a large pot over medium-high heat for 3 minutes. Add ground beef and cook for 10 minutes, breaking it up with a wooden spoon until completely browned. Make sure to scrape up those flavorful browned bits from the bottom of the pot.

Step 2: Add minced onion and garlic to the browned beef. Sauté for 2-3 minutes until the onions become translucent and fragrant. Don’t skip this step – it builds incredible flavor depth.

Step 3: Stir in crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water. Cover the pot and increase heat to bring the mixture to a rolling boil, stirring every few minutes to prevent sticking.

Step 4: Once boiling, add the raw pasta and stir well. Reduce heat to medium and cook uncovered for exactly half the time recommended on your pasta package (typically 4-5 minutes for most shapes), stirring occasionally. This is crucial – undercooking prevents mushy noodles as the pasta continues cooking in the hot broth.

Step 5: Remove the pot from heat and let it sit uncovered for 5 minutes. The pasta will continue cooking in the hot broth, reaching perfect tenderness. During this resting time, remove and discard the bay leaf – it should be easy to spot floating on top.

Step 6: Ladle into bowls and top each serving with a generous tablespoon of ricotta cheese and liberal sprinkle of Parmesan. The contrast between the hot soup and cool ricotta creates the perfect lasagna experience.

What to Serve with Easy Lasagna Soup

This hearty soup pairs beautifully with sides that complement its rich, Italian flavors while adding textural variety.

Cottage Cheese Flatbread: This high-protein bread provides the perfect vehicle for soaking up every drop of that flavorful broth and adds satisfying crunch while boosting the meal’s protein content even further.

Simple Green Salad: A crisp romaine salad with Italian vinaigrette cuts through the soup’s richness while adding fresh vegetables and fiber to balance the meal.

High Protein Breakfast Bowls: If you’re looking for more protein-packed meal ideas, these bowls make excellent lunch companions when served alongside a smaller portion of the soup.

Apple Walnut Salad: The sweet crunch of apples and walnuts creates a refreshing contrast to the savory, warming soup – especially perfect for fall and winter meals.

Easy 2-Ingredient Cottage Cheese Flatbread: Another fantastic bread option that’s incredibly simple to make and perfectly complements the Italian flavors in this soup.

Storage & Serving Tips

Store leftover soup in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Pro tip: if you’re planning leftovers, cook the pasta separately and add it to individual portions to prevent mushiness. For similar one-pot comfort, try my High Protein Chili which stores beautifully.

Reheat gently in the microwave for 1-2 minutes or on the stovetop over medium heat, adding extra broth if the soup has thickened too much. I recommend stirring in fresh herbs or an extra sprinkle of Parmesan when reheating for maximum flavor.

This soup actually tastes even better the next day as the flavors meld together. It’s perfect for meal prep, family dinners, or feeding a crowd during cold weather months. If you love lasagna flavors, don’t miss my High Protein Lasagna for the traditional version.

Conclusion

Easy Lasagna Soup Recipe

All the flavors of classic lasagna in a comforting one-pot soup ready in under an hour. High protein and family-friendly!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 lb ground beef 85/15 lean recommended
• 1/2 cup minced onion
• 2 tablespoons minced garlic about 6 cloves
• 28 oz crushed tomatoes low or no sodium
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 4 cups low sodium beef broth
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles about 5 oz
• 1/4 cup ricotta cheese for serving
• 1/4 cup grated Parmesan cheese for serving

Equipment

• Large pot
• Wooden spoon or spatula
• Ladle
• Serving bowls

Method

 

1. Heat olive oil in a large pot over medium-high heat for 3 minutes. Add ground beef and cook for 10 minutes, breaking it up with a wooden spoon until completely browned.
2. Add minced onion and garlic to the browned beef. Sauté for 2-3 minutes until onions become translucent and fragrant.
3. Stir in crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water. Cover and bring to a boil, stirring every few minutes.
4. Once boiling, add raw pasta and stir well. Reduce heat to medium and cook uncovered for half the time recommended on pasta package, stirring occasionally.
5. Remove from heat and let sit uncovered for 5 minutes. The pasta will continue cooking in the hot broth. Remove and discard bay leaf.
6. Ladle into bowls and top each serving with ricotta cheese and Parmesan cheese. Serve immediately.

Notes

Use 85/15 ground beef for best flavor. Slightly undercook pasta as it continues cooking in hot broth. Don’t mix ricotta directly into soup to prevent curdling.