Description
This Easy Lasagna Soup recipe offers a hearty and comforting take on classic lasagna flavors in a warm, flavorful soup form. Featuring ground beef, crushed tomatoes, garlic, herbs, and tender pasta, it’s perfect for a cozy meal that’s simple to prepare on the stovetop with optional methods for Instant Pot or crockpot. Topped with creamy ricotta and Parmesan cheese, this soup is a crowd-pleaser that captures the essence of traditional lasagna in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ButcherBox Ground Beef
- ½ cup minced onion
- 2 tablespoons minced garlic (about 6 garlic cloves)
- 28 oz crushed tomatoes (low or no sodium)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional- omit if you don’t like spice or add to taste at end)
- 4 cups low sodium beef broth
- 2 cups water
- 2 cups reginetti pasta (or broken lasagna noodles, about 5 oz)
For Serving (Optional)
- ¼ cup ricotta cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat the Oil and Brown Beef: In a large pot over medium-high heat, warm the olive oil for about 3 minutes. Add the ground beef and cook for 10 minutes until nicely browned, breaking it up as it cooks.
- Sauté Onion and Garlic: Once the beef is browned, add the minced onion and garlic to the pot. Sauté for 2-3 minutes until the onions and garlic become translucent and fragrant.
- Add Tomatoes, Spices and Liquids: Stir in the crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, and optional red pepper flakes. Pour in the low sodium beef broth and water. Mix well and bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
- Cook the Pasta: When boiling, add the pasta to the pot, stir to combine, then reduce the heat to medium. Cook uncovered for half the time recommended on the pasta package, stirring occasionally. This ensures the pasta is slightly undercooked.
- Let Pasta Finish Cooking Off Heat: Remove the pot from the heat and let the soup sit uncovered for 5 minutes. During this time, the pasta will continue to cook and absorb the delicious broth.
- Serve: Discard the bay leaf. Ladle the soup into bowls and top each serving with the optional ricotta and Parmesan cheeses. Enjoy your comforting lasagna soup!
- Instant Pot Notes: Use the sauté function to brown beef and sauté onion and garlic as above. Add tomatoes, spices, broth, and water, then stir in the pasta (pressed into liquid but not pushed to the bottom). Cook on high pressure for 2 minutes with a quick release. Discard bay leaf and top with cheeses. Pasta can be cooked separately to avoid mushiness.
- Crockpot Notes: Brown beef, onion, and garlic on the stovetop first, then add to the crockpot base. Add tomatoes, spices, broth, and water, but no pasta initially. Cook on low for 6-8 hours (or high for 3-4 hours). Add raw pasta during the last hour and cook on high until pasta is tender. Discard bay leaf and top with cheeses.
Notes
- For a spicier soup, add red pepper flakes to taste at the end of cooking.
- It’s important to undercook the pasta slightly as it will continue to cook in the hot soup after removing from heat.
- If using Instant Pot, be cautious of pasta overcooking; cooking pasta separately is recommended to avoid mushiness.
- For crockpot method, add pasta only during the last hour to prevent it from becoming overly soft.
- Leftover soup stores well in the refrigerator for up to 4 days and reheats nicely.
- You can substitute ground turkey or plant-based meat for ground beef for a lighter or vegetarian-friendly version (omit cheese or use alternatives for vegan).
- If low sodium is preferred, always choose low or no sodium broth and crushed tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop (primary), Instant Pot, Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: lasagna soup, easy lasagna recipe, ground beef soup, Italian soup, comfort food, one pot meal
