Easy Lasagna Soup Recipe

Introduction

This easy lasagna soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. Featuring ground beef, aromatic herbs, tender pasta, and rich tomato broth, it’s a perfect weeknight meal that comes together quickly. Serve it with a sprinkle of Parmesan and a dollop of ricotta for an extra creamy touch.

Ingredients

• 1 tablespoon olive oil
• 1 lb ButcherBox Ground Beef
• ½ cup minced onion
• 2 tablespoons minced garlic (about 6 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
• 2 cups reginetti pasta (or broken lasagna noodles, about 5 oz)
• ¼ cup ricotta cheese (optional, for serving)
• ¼ cup grated Parmesan cheese (optional, for serving)

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat for about 3 minutes. Add ground beef and cook for 10 minutes until browned.
2. Step 2: Add minced onion and garlic to the pot with the beef. Sauté for 2-3 minutes until translucent.
3. Step 3: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, and red pepper flakes if using. Pour in beef broth and water. Cover and bring to a boil, stirring occasionally.
4. Step 4: Once boiling, add the raw pasta. Stir to combine and reduce heat to medium. Cook uncovered for half the pasta’s recommended time, stirring occasionally.
5. Step 5: Remove the pot from heat and let the soup sit uncovered for 5 minutes so the pasta can finish cooking and absorb flavors.
6. Step 6: Discard the bay leaf. Ladle soup into bowls and garnish with grated Parmesan and dollops of ricotta cheese if desired. Serve warm and enjoy!

Tips & Variations

• Use reginetti pasta or broken lasagna noodles for the best texture that mimics traditional lasagna layers.
• If you prefer a spicier soup, increase the red pepper flakes or add a pinch of crushed chili.
• For a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu and use vegetable broth.
• Fresh herbs can be used instead of dried; add them towards the end of cooking for a bright flavor.
• To keep pasta from getting mushy, slightly undercook it during cooking as it will continue absorbing broth off heat.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. Pasta may absorb more liquid over time, so stirring while reheating helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lasagna soup in an Instant Pot?

While possible, the stovetop method is recommended as Instant Pot cooking can cause the pasta to become mushy. If using an Instant Pot, cook the beef and aromatics first, then add liquids and pasta, cooking under high pressure for 2 minutes with quick release. Consider cooking pasta separately to avoid overcooking.

Is it okay to prepare this soup in a slow cooker?

You can prepare the base in a slow cooker, but it’s best to brown the beef and sauté onions and garlic first. Add tomatoes, spices, broth, and water to the crockpot and cook on low for 6-8 hours. Add the pasta during the last hour on high and be careful not to overcook the pasta to prevent mushiness.

Easy Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Easy Lasagna Soup recipe combines the rich flavors of traditional lasagna in a comforting and hearty soup form. Ground beef, garlic, onions, crushed tomatoes, and Italian herbs simmer with pasta in a flavorful broth, topped with creamy ricotta and sharp Parmesan cheese for a perfect cozy meal. This soup is simple to prepare on the stovetop and can be adapted for Instant Pot or Crockpot, though the stovetop method offers the best texture for the pasta.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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)
• 4 cups low sodium beef broth
• 2 cups water
• 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 the oil and brown the beef: In a large pot on the stove, heat 1 tablespoon of olive oil over medium-high heat for about 3 minutes. Add 1 lb of ground beef and cook for 10 minutes, stirring occasionally until fully browned.
2. Sauté onions and garlic: Add ½ cup minced onion and 2 tablespoons minced garlic to the pot with the beef. Cook for an additional 2-3 minutes until onions and garlic are translucent and fragrant.
3. Add tomatoes, spices, broth, and water: Stir in 28 oz crushed tomatoes, 1 bay leaf, 1 teaspoon each dried basil, parsley, and oregano, ½ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes. Pour in 4 cups low sodium beef broth and 2 cups water. Cover the pot and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Cook the pasta in the soup: Once boiling, add 2 cups reginetti pasta or broken lasagna noodles. Stir to combine, then reduce heat to medium and cook uncovered for roughly half the pasta package’s recommended time, stirring occasionally to prevent sticking. The pasta should be slightly undercooked since it will continue to soften after removing from heat.
5. Finish pasta cooking off heat: Remove the pot from heat and let the soup sit uncovered for 5 minutes, allowing the pasta to finish cooking and absorb flavorful broth.
6. Serve and garnish: Discard the bay leaf. Ladle soup into bowls and top each serving with ¼ cup ricotta cheese and ¼ cup grated Parmesan cheese, if desired. Serve hot and enjoy!

Notes

• For best texture, prepare the soup on the stovetop rather than Instant Pot or Crockpot.
• If using an Instant Pot, follow the sauté and pressure cooking instructions carefully to avoid mushy pasta.
• You can cook pasta separately and stir it into the soup to avoid overcooking.
• Bay leaf must be discarded before serving.
• Adjust red pepper flakes to taste or omit altogether for less spice.
• If reheated, expect pasta to absorb more liquid – add broth or water as needed.

Keywords: lasagna soup, easy soup recipe, Italian soup, comfort food, ground beef soup, hearty soup, lasagna noodle soup