Hearty Lasagna Soup Recipe: Comfort in Every Delicious Bite

This Lasagna Soup Recipe offers a comforting twist on traditional lasagna, ready in under an hour!

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6 cups

Course: Soups

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with avocado oil or ghee.
1 pound Ground Beef Can substitute with ground turkey or sausage.
1 Minced Onion Shallots make a great substitute.
2 cloves Minced Garlic Use fresh for best results.
28 ounces Crushed Tomatoes Choose low or no sodium for better control of saltiness.
1 leaf Bay Leaf Can omit if not available.
1 teaspoon Dried Basil Fresh herbs can replace dried, using double the amount.
1 teaspoon Dried Parsley Fresh herbs can replace dried, using double the amount.
1 teaspoon Dried Oregano Fresh herbs can replace dried, using double the amount.
to taste Black Pepper Adjust to taste.
to taste Red Pepper Flakes Optional, can be omitted for a milder dish.

For the Broth

4 cups Low Sodium Beef Broth Can substitute with chicken or vegetable broth.
1 cup Water Adjust based on preference.

For the Pasta

8 ounces Reginetti Pasta Or use broken lasagna noodles.

For Serving

Ricotta Cheese Optional, can use dairy-free version.
Parmesan Cheese Optional, sprinkle generously over the top.

Equipment

Large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat for about 3 minutes.
Add 1 pound of ground beef and cook, breaking it up, for approximately 10 minutes until browned.
Add 1 minced onion and 2 cloves of minced garlic, sautéing for 2-3 minutes until translucent.
Stir in a 28-ounce can of crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried parsley, and 1 teaspoon dried oregano. Pour in 4 cups of low sodium beef broth and 1 cup of water. Bring to a boil for about 5 minutes.
Add 8 ounces of reginetti pasta (or broken lasagna noodles) to the pot. Cook uncovered for 4-5 minutes.
Remove the pot from heat and let it sit for 5 minutes.
Discard the bay leaf, ladle soup into bowls, and top with ricotta and Parmesan cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 24gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Best served warm and perfect alongside homemade banana bread or spinach dip.

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