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Easy Lasagna Soup Recipe

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This Easy Lasagna Soup has all the rich, cheesy, comforting flavors of classic lasagna—served up in a quick, one-pot soup format. Made with ground beef, crushed tomatoes, herbs, and pasta, it’s topped with creamy ricotta and Parmesan for a cozy, weeknight-friendly dish that’s ready in under an hour.

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)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned (about 10 minutes).
  2. Stir in onion and garlic; cook for another 2–3 minutes until softened.
  3. Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, broth, and water. Bring to a boil.
  4. Add pasta and reduce heat to medium. Simmer uncovered, stirring often, and cook half the time listed on the pasta package.
  5. Remove from heat and let the soup sit uncovered for 5 minutes to allow the pasta to finish cooking.
  6. Remove the bay leaf. Serve hot, topped with ricotta and Parmesan cheese.

Notes

  • Swap the Meat: Use ground turkey, chicken, or Italian sausage.
  • Vegetarian Version: Omit meat and add mushrooms or zucchini.
  • Extra Greens: Stir in spinach or kale during the last 2 minutes of cooking.
  • Creamy Twist: Add a splash of cream or dollop of cream cheese at the end.
  • Prevent Mushy Pasta: Cook pasta separately if storing leftovers or freezing.

Nutrition

Find it online: https://cookedbymaya.com/easy-lasagna-soup-recipe/