Description
This easy lasagna soup captures all the classic flavors of traditional lasagna in a comforting, one-pot meal. With a rich tomato-based broth, hearty ground beef, tender pasta, and a creamy ricotta topping, this soup is the perfect cozy dish for any night of the week. Ready in under an hour, it’s an ideal recipe for busy families or beginner cooks looking for a simple yet delicious meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef (85/15 preferred)
- 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 beef broth (low or no sodium)
- 2 cups water
- 2 cups reginetti pasta (or broken lasagna noodles, about 5 oz)
- ¼ cup ricotta cheese (for serving)
- ¼ cup parmesan cheese (for serving)
Instructions
- Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook for about 10 minutes, breaking it apart with a spatula, until browned and cooked through.
- Sauté the aromatics: Add the minced onion and garlic to the pot with the beef. Stir and cook for 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Add the base ingredients: Pour in the crushed tomatoes, beef broth, and water. Stir in the bay leaf, dried basil, parsley, oregano, black pepper, and red pepper flakes. Cover the pot and bring the soup to a boil, stirring occasionally.
- Cook the pasta: Once the soup is boiling, add the pasta and reduce the heat to medium. Let it simmer uncovered for half of the recommended cooking time on the pasta package, stirring occasionally to prevent sticking.
- Finish the soup: Turn off the heat and let the soup sit uncovered for 5 minutes to allow the pasta to continue cooking and absorb the flavors. Remove the bay leaf and discard it.
- Serve and enjoy: Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese and a sprinkle of parmesan. Stir slightly to create a creamy texture and enjoy while warm.
Notes
- Prevent mushy pasta: If planning to store leftovers, cook the pasta separately and add it when reheating.
- Make it vegetarian: Swap the ground beef for lentils or plant-based crumbles.
- Adjust the spice level: For a mild version, omit red pepper flakes. For extra heat, add more at the end.
- Storage tips: Refrigerate for up to 4 days or freeze (without pasta) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 2 cups
- Calories: 465 kcal
- Sugar: 10g
- Sodium: 453mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 86mg