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Easy Lasagna Soup Recipe served in bowl with ricotta cheese and parmesan toppings

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
Cook Time 35 minutes
Total Time 50 minutes
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.