Cheesy Lasagna Soup Recipe

Introduction

Cheesy Lasagna Soup is a comforting twist on the classic Italian dish, combining hearty ground beef, rich tomato broth, and tender pasta. Finished with creamy ricotta and savory Parmesan, this soup brings all the flavors of lasagna to your bowl in a cozy, easy-to-make form.

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)
• ¼ cup ricotta cheese (optional, for serving)
• ¼ cup grated Parmesan cheese (optional, for serving)

Instructions

1. Step 1: In a large pot, heat olive oil over medium-high heat for 3 minutes. Add the ground beef and cook for 10 minutes until browned.
2. Step 2: Add minced onion and garlic to the pot. Sauté for 2-3 minutes until translucent.
3. Step 3: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth, and water. Cover the pot and bring to a boil, stirring every few minutes to prevent sticking.
4. Step 4: Once boiling, add the raw pasta. Reduce heat to medium and cook uncovered for half the pasta package’s recommended time, stirring occasionally.
5. Step 5: Remove the pot from heat and let it sit uncovered for 5 minutes so the pasta finishes cooking and absorbs the broth.
6. Step 6: Discard the bay leaf. Serve the soup hot, topped with grated Parmesan and a dollop of ricotta cheese if desired. Enjoy!

Tips & Variations

• To prevent mushy pasta, slightly undercook it in the soup; it will finish cooking as it sits off the heat.
• If you prefer, cook the pasta separately and add it just before serving to maintain its texture.
• Adjust red pepper flakes to control the spice level or leave them out entirely for a milder soup.
• Use broken lasagna noodles if reginetti pasta isn’t available for an authentic texture.
• Add fresh basil or a splash of cream at the end for extra richness and flavor.

Storage

Store leftover Cheesy Lasagna Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Because the pasta absorbs broth over time, you may want to add a splash of water or broth when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, but keep in mind the pasta will continue to absorb liquid and soften. To preserve texture, you can cook the pasta separately and add it right before serving if making the soup in advance.

Can I use a slow cooker or Instant Pot for this recipe?

While possible, the stovetop method is best for controlling pasta doneness. The Instant Pot can make pasta mushy, and pasta can easily overcook in a slow cooker. If using these methods, cook pasta separately or add it during the last hour in the slow cooker.

Cheesy Lasagna Soup Recipe

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★★★★★

4.6 from 108 reviews

A comforting and hearty Cheesy Lasagna Soup that combines the rich flavors of ground beef, aromatic herbs, crushed tomatoes, and tender pasta in a savory broth, finished with creamy ricotta and Parmesan cheese toppings. Perfect for a cozy meal that brings the taste of classic lasagna in a warm, easy-to-make soup form.

• Author: Ruby
• 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

Sauce and Soup Base

• 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

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 the Oil and Brown Beef: In a large pot on the stove, heat 1 tablespoon of olive oil over medium-high heat for about 3 minutes until hot. Add 1 pound of ground beef and cook for 10 minutes, stirring occasionally, until fully browned and no longer pink.
2. Sauté Onion and Garlic: Add ½ cup minced onion and 2 tablespoons minced garlic to the browned beef. Sauté for an additional 2 to 3 minutes until the onions and garlic become translucent and fragrant.
3. Add Tomatoes and Seasonings: Stir in 28 ounces of crushed tomatoes, 1 bay leaf, 1 teaspoon each of dried basil, parsley, oregano, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Pour in 4 cups low sodium beef broth and 2 cups water. Stir to combine.
4. Bring to a Boil: Cover the pot and increase heat to bring the mixture up to a boil. Stir every few minutes to prevent sticking and ensure even heating.
5. Add Pasta and Simmer: Once boiling, add 2 cups of reginetti pasta or broken lasagna noodles. Stir well and reduce heat to medium. Cook uncovered for half the recommended pasta cooking time on the package, stirring occasionally. Slight undercooking is important as the pasta will finish cooking after removal from heat.
6. Let Pasta Finish Cooking: Remove the pot from heat and let the soup sit uncovered for 5 minutes to allow the pasta to absorb broth and finish cooking to tender perfection.
7. Remove Bay Leaf and Serve: Discard the bay leaf. Ladle the soup into bowls and top with optional ¼ cup ricotta cheese and ¼ cup grated Parmesan cheese. Serve hot and enjoy the creamy, cheesy flavors.

Notes

• For best results, use the stovetop method; other methods can result in overcooked or mushy pasta.
• If using an Instant Pot, avoid cooking pasta directly in it as it can become mushy; instead, cook the pasta separately.
• When using a crockpot, cook pasta separately or add it in the last hour to prevent overcooking.
• You can adjust red pepper flakes to your preferred spice level or omit entirely.
• Low sodium broth and tomatoes help control the saltiness of the soup.
• Under-cooking pasta slightly before resting ensures ideal texture as it continues to cook in the hot liquid.

Keywords: Cheesy Lasagna Soup, Beef Lasagna Soup, Easy Lasagna Soup, Comfort Food, Italian Soup