Description
Craving that ooey-gooey lasagna comfort but short on time (and layers)? This soul-warming lasagna soup is your cozy, weeknight win. It packs all the flavors of Nonna’s masterpiece—savory meat, rich tomato, herby Italian depth—into a brothy bowl of goodness with 30g of protein per serving. No baking. No layering. Just comfort, fast. Your fuzzy socks are about to meet their culinary match.
Ingredients
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1 tbsp olive oil
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1 lb ground beef (or turkey/chicken/lentils)
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½ cup minced onion
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2 tbsp minced garlic (about 6 cloves)
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1 (28 oz) can crushed tomatoes
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1 bay leaf
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1 tsp each dried basil, parsley, oregano
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½ tsp black pepper + ¼ tsp red pepper flakes (optional)
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4 cups low sodium beef broth + 2 cups water
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2 cups reginetti or broken lasagna noodles (~5 oz dry)
Toppings (optional but dreamy):
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¼ cup ricotta
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¼ cup grated Parmesan
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Fresh parsley or basil (optional)
Instructions
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Brown beef: In a large pot, heat olive oil over medium. Brown ground beef for 5–7 mins. Drain excess fat.
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Sauté aromatics: Add onion & garlic, stir 2–3 mins until fragrant.
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Build flavor: Stir in tomatoes, herbs, bay leaf, pepper & flakes. Let bubble 2 mins.
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Add broth & simmer: Pour in broth & water. Bring to gentle boil.
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Cook noodles: Add pasta, reduce heat to simmer. Cook 10–12 mins, stirring occasionally, until al dente.
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Finish: Remove bay leaf, taste and adjust seasoning.
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Serve: Ladle into bowls. Top with ricotta & Parmesan. Add fresh herbs if desired.
Notes
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Rub dried herbs between your fingers before adding—unlocks aroma.
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Break lasagna noodles by hand for that rustic, cozy vibe.
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Add a splash of broth when reheating leftovers—those noodles are thirsty!
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 380 kcal per serving
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g