A pantry-friendly lasagna soup made with canned tomatoes, dried pasta, and broth. Cozy, quick, and full of flavor without much effort.

1–2 tbsp olive oil

1 medium onion, diced (or 1 tsp onion powder)

2–3 cloves garlic, minced (or ½ tsp garlic powder)

1 lb ground beef or turkey (optional)

1 (28 oz) can diced tomatoes

4–6 cups chicken or vegetable broth

8 oz dried pasta (any shape or broken lasagna noodles)

1 tbsp Italian seasoning

Salt and pepper to taste

1 cup shredded mozzarella or parmesan

Fresh herbs (basil or parsley), optional

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.

2. Add garlic and sauté another minute.

3. Add ground meat (if using) and brown well. Drain excess fat if needed.

4. Stir in Italian seasoning, salt, and pepper.

5. Add canned tomatoes and broth. Stir well and bring to a boil.

6. Add dried pasta. Reduce heat and simmer until pasta is cooked (10–12 minutes).

7. Stir in shredded cheese. Taste and adjust seasoning. Garnish with herbs and serve.

Skip the meat for a vegetarian version.

Use any pasta shape you have on hand.

Freeze base without pasta for best texture.

Keywords: easy dinner recipes, pantry soup, lasagna soup, lazy day meals