Name: Easy Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: Main Soup:; 1 tablespoon olive oil; 1 lb ground beef; ½ 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; ½ teaspoon black pepper; ¼ 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); For Serving:; ¼ cup ricotta cheese (optional); ¼ cup grated Parmesan cheese (optional)

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This easy lasagna soup is one of my favorite go-to dinners when I’m craving the comforting flavors of classic lasagna but don’t want to deal with layers or baking dishes. It’s warm, cheesy, hearty, and packed with everything I love about lasagna—all simmered in one big pot. The best part? It’s ready in under an hour, which means I can enjoy a cozy, homemade meal any night of the week without the extra fuss.

Why You’ll Love This Recipe

I love how simple and satisfying this lasagna soup is. The ground beef adds richness, while the crushed tomatoes and Italian herbs create a flavorful broth that feels like a bowl of pasta night in soup form. The broken lasagna noodles (or reginetti) soak up the broth perfectly, and finishing it off with a dollop of ricotta and sprinkle of Parmesan makes every bowl feel indulgent. It’s hearty enough to serve on its own and easy enough to make on a weeknight, which is a total win in my book.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 lb ground beef
½ 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
½ teaspoon black pepper
¼ 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)

For serving:

¼ cup ricotta cheese (optional)
¼ cup grated Parmesan cheese (optional)

Directions

I heat the olive oil in a large pot over medium-high heat for about 3 minutes, then add the ground beef and cook it until browned, about 10 minutes.
Once the beef is browned, I stir in the onion and garlic, sautéing for another 2–3 minutes until they’re soft and fragrant.
I add the crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, broth, and water. Then I stir everything together and bring the pot to a boil, covered, stirring occasionally.
Once boiling, I add the pasta and reduce the heat to medium. I cook the soup uncovered for half the time suggested on the pasta packaging, stirring often.
After removing the pot from the heat, I let the soup sit uncovered for about 5 minutes so the pasta can finish cooking and absorb more of the broth.
I remove the bay leaf and serve the soup in bowls, topping each one with a spoonful of ricotta and a sprinkle of Parmesan cheese.

Servings and Timing

This recipe serves 6 people (about 2.5 cups per serving).
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use Italian sausage or ground turkey instead of beef for a different flavor.
For a vegetarian version, I leave out the meat and add chopped zucchini or mushrooms.
I’ve also added spinach or kale during the last few minutes of cooking for extra greens.
A touch of cream at the end gives it a richer, more luxurious texture.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days.
Since the pasta continues to absorb the liquid, I often add a splash of broth when reheating on the stovetop or in the microwave.
This soup also freezes well for up to 2 months, though I prefer to freeze it without the pasta and add fresh-cooked noodles when I reheat.

FAQs

Can I use a different type of pasta?

Yes, I’ve used rotini, penne, and elbow macaroni. Just make sure to adjust the cooking time and slightly undercook the pasta.

Do I have to use ricotta cheese?

Not at all. I sometimes leave it out or replace it with cottage cheese or even a dollop of cream cheese for a creamy finish.

How can I make this soup spicier?

I add more red pepper flakes or even a splash of hot sauce while simmering the soup to give it a kick.

Can I cook the pasta separately?

Yes, especially if I’m planning to store leftovers. Cooking the pasta separately helps prevent it from getting mushy.

What if I don’t have crushed tomatoes?

I’ve used diced tomatoes or tomato sauce in a pinch. Crushed tomatoes provide the best texture, but the flavor will still be great with alternatives.

Conclusion

This easy lasagna soup is everything I want in a comforting meal—quick, flavorful, and loaded with cheesy goodness. It’s like having a hearty bowl of lasagna without all the work, and it always hits the spot. Whether I’m feeding a hungry family or making a big batch for leftovers, this soup is one recipe I always keep in my rotation.