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Best Lasagna Soup Recipe

Best Lasagna Soup Recipe for Cozy Nights at Home

This Best Lasagna Soup Recipe is a comforting one-pot dish combining rich tomatoes, tender beef, and gooey cheese, perfect for busy weeknights.
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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 Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a lighter option.
  • 1 pound Ground Beef Use 85/15 for maximum flavor, or replace with turkey, chicken, or lentils for a vegetarian-friendly version.
  • 1 cup Minced Onion Shallots are a great substitute if you prefer a milder taste.
  • 4 cloves Minced Garlic Fresh garlic recommended.
  • 28 ounces Crushed Tomatoes Opt for tomato puree if smoother texture is preferred.
  • 1 Bay Leaf Infuses a subtle, herbal flavor.
  • 1 teaspoon Dried Basil Double the amount for fresh herbs.
  • 1 teaspoon Dried Parsley Double the amount for fresh herbs.
  • 1 teaspoon Dried Oregano Double the amount for fresh herbs.
  • Black Pepper Adjust to taste.
  • Red Pepper Flakes Adjust to taste for heat.
  • 4 cups Beef Broth Chicken or vegetable broth works as good substitutes.
  • 1 cup Water Used to achieve desired soup consistency.
For the Pasta
  • 8 ounces Reginetti Pasta or Broken Lasagna Noodles Switch to mafaldine or farfalle if desired.
Optional Garnishes
  • Ricotta Cheese Can be omitted or swapped with dairy-free cheese.
  • Parmesan Cheese Served as an optional topping.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat for about 3 minutes until it shimmers.
  2. Add 1 pound of ground beef to the pot and cook for approximately 10 minutes, stirring occasionally until it’s well browned and no longer pink.
  3. Stir in 1 cup of minced onion and 4 cloves of minced garlic and sauté for 2-3 minutes until the onion becomes translucent.
  4. Pour in 28 ounces of crushed tomatoes, 1 bay leaf, and 1 teaspoon each of dried basil, parsley, and oregano, plus black pepper to taste.
  5. Add 4 cups of beef broth and 1 cup of water, then bring back to a rolling boil.
  6. Add 8 ounces of uncooked Reginetti pasta to the boiling mixture. Reduce heat and cook uncovered for half of the pasta's recommended cook time.
  7. After the pasta has cooked, remove the pot from heat and let it sit for 5 minutes.
  8. Discard the bay leaf and ladle the hearty soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of Parmesan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

This Best Lasagna Soup Recipe is versatile; feel free to customize ingredients to suit your dietary needs.

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