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Lasagna Soup Recipe

Hearty Lasagna Soup Recipe: Cozy Comfort in Every Spoonful

Enjoy this Lasagna Soup Recipe that blends the heartiness of traditional lasagna into a comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil, butter, or ghee.
  • 1 pound Ground Beef Can substitute with ground turkey, chicken, or lentils for vegetarian options.
  • 1 cup Minced Onion Shallots or leeks can be substitutes.
  • 4 cloves Minced Garlic Adjust based on preference or replace with garlic powder.
  • 28 ounces Crushed Tomatoes Essential for broth; avoid jarred pasta sauces for less sodium.
  • 1 leaf Bay Leaf Can be omitted if preferred.
For the Seasoning
  • 2 teaspoons Dried Basil Fresh is great too—just use double the amount!
  • 1 teaspoon Dried Oregano Fresh oregano can be substituted similarly.
  • to taste Black Pepper Adjust to your taste.
  • to taste Red Pepper Flakes Omit if sensitive to heat.
For the Broth
  • 4 cups Low Sodium Beef Broth Can swap with chicken or vegetable broth.
  • 1 cup Water Adjusts broth consistency.
For the Pasta
  • 8 ounces Reginetti Pasta or Broken Lasagna Noodles Substitute with other pasta if needed.
For Serving
  • 1 cup Ricotta Cheese Consider dairy-free options if needed.
  • 0.5 cup Parmesan Cheese Use nutritional yeast for a vegan dish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 pound of ground beef and cook for about 10 minutes, breaking it apart until browned.
  2. Incorporate 1 minced onion and 4 cloves of minced garlic stirring them with the beef. Sauté for 2-3 minutes until the onion is translucent.
  3. Add in 28 ounces of crushed tomatoes, 1 bay leaf, 2 teaspoons of dried basil, 1 teaspoon of dried oregano, and black pepper to taste. Pour in 4 cups of beef broth and 1 cup of water.
  4. Once boiling, add 8 ounces of pasta to the pot. Reduce heat to medium-low and cook uncovered for half the time on the pasta package.
  5. After the pasta has reached al dente, remove from heat and let sit for 5 minutes. Discard the bay leaf and stir gently.
  6. Ladle soup into bowls, topping with ricotta and grated Parmesan. Enjoy your Easy Lasagna Soup!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in the fridge for up to 4 days. For best results, cook pasta separately if saving for later.

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