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Easy Lasagna Soup Recipe

Easy Lasagna Soup Recipe
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★★★★★

5 from 9 reviews

This Easy Lasagna Soup recipe delivers all the comforting flavors of classic lasagna in a hearty, warming soup. Ground beef, aromatic garlic and onion, crushed tomatoes, and Italian herbs create a rich broth filled with reginetti pasta or broken lasagna noodles. Topped with creamy ricotta and Parmesan cheeses, it’s a hearty, family-friendly dish perfect for a cozy weeknight meal.

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 or adjust to taste)
  • 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

  1. Heat Oil and Brown Beef: In a large pot over medium-high heat, heat 1 tablespoon olive oil for 3 minutes. Add 1 lb ground beef and cook for about 10 minutes until browned, breaking it up as it cooks.
  2. Sauté Onion and Garlic: Add ½ cup minced onion and 2 tablespoons minced garlic to the pot. Cook for 2-3 minutes until the onion and garlic are translucent and fragrant.
  3. Add Tomatoes and Seasonings: Stir in 28 oz crushed tomatoes, 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon dried oregano, ½ teaspoon black pepper, and optionally ¼ teaspoon red pepper flakes. Mix well.
  4. Add Broth and Water: Pour in 4 cups low sodium beef broth and 2 cups water. Stir to combine. Cover the pot and bring the soup to a boil while stirring occasionally to prevent sticking.
  5. Cook Pasta: Once boiling, add 2 cups reginetti pasta (or broken lasagna noodles). Stir and reduce heat to medium. Cook uncovered for half the recommended time on the pasta package, stirring occasionally.
  6. Under-cook Pasta: It is important to slightly undercook the pasta because it will continue cooking and absorb broth after the pot is removed from heat.
  7. Rest Soup: Remove pot from heat after pasta has cooked halfway. Let the soup sit uncovered for 5 minutes to allow pasta to finish cooking and thicken the soup.
  8. Finish and Serve: Discard the bay leaf. Ladle soup into bowls and top with optional ¼ cup ricotta cheese and ¼ cup grated Parmesan cheese. Enjoy warm!
  9. Instant Pot Notes: Use sauté mode for 13 minutes to brown beef and soften onion and garlic. Add remaining ingredients except pasta, then add pasta on top without pushing down. Seal and cook on high pressure for 2 minutes with quick release. Avoid Instant Pot for this recipe if possible to prevent mushy pasta.
  10. Crockpot Notes: Brown beef, onion, and garlic on stovetop, then add to crockpot with tomatoes, spices, broth, and water (no pasta). Cook on low 6-8 hours or high 3-4 hours. Add pasta during last hour on high; avoid overcooking pasta. Discard bay leaf before serving.

Notes

  • For best texture, slightly undercook the pasta as it continues to cook in the hot soup.
  • Pasta can be cooked separately and stirred in to prevent overcooking.
  • The recipe can be made without cheese to keep it dairy-free.
  • Use low or no sodium broth and tomatoes to control salt levels.
  • The Instant Pot and Crockpot methods exist but stovetop is recommended for best results.
  • If you prefer less spice, omit red pepper flakes or add to taste after cooking.
  • Add extra broth or water to adjust soup thickness and consistency.
  • Leftovers store well in the refrigerator for up to 3 days; pasta may absorb more liquid when stored.

Nutrition

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

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