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Easy Lasagna Soup in white bowl topped with ricotta and parmesan cheese

Easy Lasagna Soup Recipe - One Pot Cheesy Comfort Food

The best Easy Lasagna Soup Recipe! This lasagna soup is cheesy, delicious and done in under an hour. All the cozy goodness of lasagna with no fuss and no mess - made in one pot with simple pantry staples.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb ground beef 85/15 recommended
  • 1/2 cup onion minced
  • 2 tablespoons garlic minced (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, optional
  • 1/4 cup grated Parmesan cheese for serving, optional

Equipment

  • Large pot
  • Ladle
  • Serving bowls

Method
 

  1. In a large pot over medium-high heat, heat olive oil for 3 minutes. Add ground beef and cook for 10 minutes until browned, breaking it apart as it cooks.
  2. Add minced onion and garlic to the pot. Sauté for 2-3 minutes until onions and garlic are translucent.
  3. Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water to the pot. Stir together, cover and bring to a boil, stirring every few minutes to prevent sticking.
  4. Once boiling, add raw pasta. Stir together and reduce heat to medium. Cook uncovered for half the time recommended on pasta box, stirring occasionally.
  5. Remove soup from heat after pasta has cooked for half the recommended time. Let sit uncovered for 5 minutes - the pasta will continue to cook and absorb broth.
  6. Discard bay leaf. Serve in bowls and top with ricotta cheese and Parmesan cheese.

Notes

Slightly undercook the pasta - it will continue cooking and absorbing broth after removing from heat. For best leftovers, cook pasta separately to avoid mushy noodles. Don't mix ricotta directly into soup as it will curdle - use as topping only.