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Easy Lasagna Soup

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A comforting one-pot lasagna soup that captures classic lasagna flavors in just 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 ratio 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, broken into 2-inch pieces)
  • 1/4 cup ricotta cheese (for serving)
  • 1/4 cup grated Parmesan cheese (for serving, freshly grated preferred)

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
  2. Add ground beef and cook for 10 minutes, breaking it apart with a wooden spoon until completely browned with no pink remaining.
  3. Add minced onion and garlic to the browned beef and sauté for 2–3 minutes until the onions turn translucent.
  4. Stir in crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth, and water. Cover and bring to a rolling boil, stirring occasionally.
  5. Once boiling, add the raw pasta and stir well. Reduce heat to medium and cook uncovered for half the package time (for 8–10 minute lasagna noodles, cook 4–5 minutes).
  6. Remove pot from heat and let sit uncovered for 5 minutes. Discard bay leaf, ladle into bowls, and top with 1/4 cup ricotta and 1/4 cup Parmesan per serving.

Notes

You can make it vegetarian by swapping the beef for 1.5 cups cooked lentils, or use ground turkey for lower fat. Store in an airtight container for up to 3 days.

Nutrition

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