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–+ servings
Lasagna Soup

Irresistible Lasagna Soup That's Cheesy and Comforting

Warm and comforting Lasagna Soup, loaded with flavors and ready in under an hour, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or avocado oil, butter, or ghee
  • 1 pound Ground Beef use 85/15 or ground turkey for lighter option
  • 1 medium Minced Onion adjust quantity to taste
  • 6 cloves Minced Garlic fresh garlic recommended
  • 28 ounces Crushed Tomatoes low or no sodium for healthier option
  • 1 leaf Bay Leaf remove before serving
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Oregano
  • to taste Black Pepper
  • to taste Red Pepper Flakes optional
  • 4 cups Low Sodium Beef Broth can substitute with chicken or vegetable broth
  • 2 cups Water
For the Pasta
  • 8 ounces Reginetti Pasta or broken lasagna noodles
For the Toppings
  • 1 cup Ricotta Cheese optional
  • 1/2 cup Grated Parmesan Cheese optional but recommended

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, warm 2 tablespoons of olive oil for about 3 minutes.
  2. Add 1 pound of ground beef, breaking it apart as it cooks. Sauté for around 10 minutes until browned.
  3. Next, add 1 diced onion and 6 minced garlic cloves. Cook for 2-3 minutes until the onion is translucent.
  4. Pour in 28 ounces of crushed tomatoes, 4 cups of low sodium beef broth, and 2 cups of water along with spices. Stir and bring to a boil.
  5. Once boiling, add 8 ounces of raw reginetti pasta, stir well, and lower heat to simmer for 5-7 minutes.
  6. Remove from heat and let sit for 5 minutes to finish cooking the pasta.
  7. Discard the bay leaf and ladle soup into bowls. Top with ricotta and parmesan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 10mgCalcium: 15mgIron: 15mg

Notes

For best texture, cook pasta separately if storing leftovers. Adjust black pepper and red pepper for spice level.

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