Description
This Easy Lasagna Soup has all the cheesy, cozy flavors of lasagna in a simple, one-pot soup. Packed with beef, pasta, tomatoes, and herbs, it’s ready in under an hour for a hearty and comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes
- 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
- 4 cups beef broth
- 2 cups water
- 8 oz reginetti pasta (or broken lasagna noodles)
- Ricotta cheese, for serving
- Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil and brown ground beef. Add onion and garlic and sauté until translucent.
- Stir in crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook uncovered until al dente. Remove and discard bay leaf.
- Serve hot, topped with ricotta and parmesan cheese. Enjoy!
Notes
- Undercook the pasta slightly as it will continue to cook after removing from heat.
- Use chicken, turkey, sausage, or vegetarian substitutes instead of beef if preferred.
- Cook pasta separately if planning leftovers to avoid soggy noodles.
- Freeze up to 3 months or refrigerate for 4 days.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 390
- Sugar: 8g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg