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Easy Lasagna Soup Recipe

Easy Lasagna Soup Recipe
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★★★★★

4.9 from 8 reviews

This Easy Lasagna Soup recipe brings the hearty, comforting flavors of classic lasagna into a warm, cozy soup form. Made with ground beef, crushed tomatoes, Italian herbs, and tender pasta, it’s a delightful twist on a traditional favorite that’s perfect for quick weeknight dinners. Optional ricotta and Parmesan cheese toppings elevate the richness, creating a deliciously satisfying meal everyone will love.

Ingredients

Scale

Meat and Vegetables

  • 1 lb ButcherBox Ground Beef
  • ½ cup minced onion
  • 2 tablespoons minced garlic (about 6 garlic cloves)

Liquids and Tomatoes

  • 28 oz crushed tomatoes (low or no sodium)
  • 4 cups low sodium beef broth
  • 2 cups water

Spices and Herbs

  • 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)

Pasta and Cheese

  • 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)

Cooking Fat

  • 1 tablespoon olive oil

Instructions

  1. Heat Olive Oil and Brown Beef: In a large pot on the stove, heat olive oil for 3 minutes over medium-high heat. Add the ground beef and cook for 10 minutes until browned.
  2. Sauté Onion and Garlic: Add the minced onion and garlic to the pot with the beef. Sauté for 2-3 minutes until translucent and fragrant.
  3. Add Tomatoes and Spices: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, and optional red pepper flakes. Then add the low sodium beef broth and water. Cover and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
  4. Cook Pasta: Once boiling, add the raw reginetti pasta. Stir well and reduce heat to medium. Cook uncovered for half the time the pasta package recommends, stirring occasionally to avoid clumping.
  5. Finish Cooking Off Heat: Remove the pot from heat and let the soup sit uncovered for 5 minutes. This allows the pasta to continue cooking and absorb flavors without becoming mushy.
  6. Serve and Garnish: Discard the bay leaf. Ladle soup into bowls and top with grated Parmesan and optional ricotta cheese. Enjoy warm!
  7. Instant Pot Instructions (Optional): Set Instant Pot to Sauté for 13 minutes, heat olive oil, and brown ground beef for 10 minutes. Add onion and garlic; sauté 2-3 minutes. Scrape browned bits to avoid burn notice. Add tomatoes, spices, broth, and water; stir. Add pasta gently, making sure it doesn’t stick to the bottom. Seal lid and cook on High Pressure for 2 minutes, then do a quick release. Discard bay leaf; serve with cheese.
  8. Crockpot Instructions (Optional): Brown ground beef with onion and garlic on stove, then transfer to crockpot. Add tomatoes, spices, broth, and water—do not add pasta yet. Cook on low for 6-8 hours (or high for 3-4 hours). In the last hour, add raw pasta, stir, cover, and cook on high. Discard bay leaf and serve with cheese.

Notes

  • For best results, slightly undercook the pasta in the soup since it will continue cooking in residual heat.
  • Use low or no sodium broth and tomatoes to control salt content.
  • The soup is best made on the stovetop; Instant Pot and crockpot methods may result in mushy pasta.
  • Red pepper flakes are optional—add to taste for a spicy kick or omit completely.
  • You can cook pasta separately and add it to the soup if preferred to avoid overcooking.
  • Feel free to add extra broth to adjust soup consistency.

Nutrition

Keywords: lasagna soup, easy soup recipe, ground beef soup, Italian soup, weeknight dinner, comfort food, pasta soup

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