Easy Lasagna Soup Recipe: Cozy One Pot Dinner
This easy Lasagna Soup Recipe combines seasoned ground beef, tender pasta, tomatoes, Italian herbs, ricotta, and Parmesan in one comforting pot. It’s a hearty family dinner ready in about 40 minutes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 1 can 28 ounces crushed tomatoes
- 1 dried bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 quart low-sodium beef broth
- 2 cups water
- 2 cups dry reginetti pasta or broken lasagna noodles about 5 ounces
- 1/4 cup grated Parmesan optional for serving
- 1/4 cup ricotta optional for serving
Instructions
- Heat the 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 as it browns.
- Add the diced onion and minced garlic. Sauté for about 3 minutes.
- Stir in the crushed tomatoes, bay leaf, basil, oregano, parsley, black pepper, red pepper flakes, beef broth, and water.
- Cover the pot and increase the heat to bring the soup to a boil. Stir every few minutes to prevent sticking. It should take approximately 10 minutes to reach a boil.
- Add the dry pasta and stir. Reduce the heat to medium and cook uncovered for half the cooking time recommended on the pasta package, stirring occasionally.
- Remove the pot from the heat while the pasta is still slightly undercooked. Let the lasagna soup rest uncovered for 5 minutes so the noodles can continue cooking in the hot broth.
- Remove and discard the bay leaf. Ladle the soup into bowls and top with ricotta and Parmesan before serving.
Notes
- Slightly undercook the pasta because it will continue softening and absorbing broth after the soup comes off the heat.
- If the soup becomes too thick, add more broth until it reaches your preferred consistency.
- For planned leftovers, cook the pasta separately and add it to individual servings. This helps prevent soggy noodles.
- Ground turkey, ground chicken, sausage, cooked lentils, or a meat substitute can be considered as variations, although the original author specifically notes that chicken and turkey were not tested.
- Ricotta, Parmesan, or mozzarella can be used for serving.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months.