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Easy Lasagna Soup Recipe

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★★★★★

4.5 from 132 reviews

This Easy Lasagna Soup is a comforting and hearty meal that captures the flavors of traditional lasagna in a cozy soup bowl. Featuring ground beef, aromatic herbs, crushed tomatoes, and tender pasta, this recipe is perfect for a quick weeknight dinner. You can prepare it on the stovetop for the best texture, or adapt it for the Instant Pot or crockpot if needed. Garnish with creamy ricotta and grated Parmesan for an authentic Italian finish.

Ingredients

Scale

Sauce and Soup Base

  • 1 tablespoon olive oil
  • 1 lb ground beef (preferably ButcherBox)
  • 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)
  • 4 cups low sodium beef broth
  • 2 cups water

Pasta

  • 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)

Toppings (Optional)

  • ¼ cup ricotta cheese
  • ¼ cup grated Parmesan cheese

Instructions

  1. Heat 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, stirring occasionally, until the beef is thoroughly browned.
  2. Sauté Aromatics: Add the minced onion and garlic to the pot with the browned beef. Cook for 2-3 minutes more until the onions and garlic become translucent and fragrant.
  3. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, and optional red pepper flakes. Then add the low sodium beef broth and water. Mix well to combine all ingredients.
  4. Bring to a Boil: Cover the pot and increase the heat to bring the soup to a rolling boil. Stir every few minutes to prevent sticking.
  5. Cook Pasta: Once boiling, add the reginetti pasta or broken lasagna noodles. Stir to distribute the pasta evenly. Reduce heat to medium and cook uncovered for half the time recommended on the pasta package, stirring occasionally.
  6. Let Pasta Finish Cooking: Remove the pot from heat and let the soup sit uncovered for 5 minutes. The pasta will continue to absorb broth and finish cooking without becoming mushy.
  7. Finish and Serve: Discard the bay leaf. Ladle the soup into bowls and top each serving with ricotta cheese and grated Parmesan. Serve hot and enjoy!
  8. Instant Pot Option (Not Recommended): Use sauté mode to brown beef and sauté onion and garlic as above, scraping the pot to avoid burn notices. Add tomatoes, spices, broth, water, and pasta. Set to high pressure for 2 minutes with quick release. Discard bay leaf and top with cheeses.
  9. Crockpot Option (Not Recommended): Brown meat and sauté onion and garlic on stove, then transfer to crockpot. Add tomatoes, spices, broth, and water (no pasta yet). Cook on low 6-8 hours or high 3-4 hours. Add pasta last hour, stirring and cooking on high. Discard bay leaf and top with cheeses.

Notes

  • For best texture, stovetop cooking is recommended; the Instant Pot and crockpot can result in overcooked pasta.
  • Undercooking the pasta slightly before resting helps prevent mushy noodles as the pasta continues cooking off heat.
  • You can omit red pepper flakes if you prefer a milder flavor.
  • Feel free to add more broth or water if you prefer a thinner soup.
  • Use low sodium broth and tomatoes to control the salt level.
  • Toppings like ricotta and Parmesan add creamy, authentic Italian flavor but are optional.

Keywords: lasagna soup, easy lasagna soup, Italian soup recipe, ground beef soup, cozy soup, weeknight dinner

Find it online: https://reemcook.com/easy-lasagna-soup-recipe/