Description
This Easy Lasagna Soup recipe delivers all the comforting flavors of traditional lasagna in a hearty, flavorful soup. Made with ground beef, crushed tomatoes, Italian herbs, and tender pasta, it’s a warm and satisfying meal perfect for any night. With options for stovetop, Instant Pot, or crockpot preparation, this versatile soup is simple to make and topped with creamy ricotta and grated Parmesan for a rich finish.
Ingredients
Scale
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
- Heat Oil and Brown Beef: In a large pot on the stove, heat olive oil over medium-high heat for 3 minutes. Add ground beef and cook for 10 minutes until browned.
- Sauté Onion and Garlic: Add minced onion and garlic to the beef; sauté for 2-3 minutes until translucent and fragrant.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, and red pepper flakes if using.
- Add Broth and Water: Pour in beef broth and water. Stir everything together, cover the pot, and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Cook Pasta: Once boiling, add the pasta to the pot. Stir to combine and reduce heat to medium. Cook uncovered for half the time recommended on the pasta package, stirring occasionally.
- Let Pasta Finish Cooking: Remove the pot from heat and let the soup sit uncovered for 5 minutes to allow the pasta to finish cooking and absorb flavors.
- Serve: Discard the bay leaf. Ladle soup into bowls and top each serving with Parmesan cheese and ricotta cheese if desired. Enjoy warm!
- Optional Instant Pot Method: Set Instant Pot to Sauté, heat olive oil, brown ground beef for 10 minutes. Add onion and garlic; sauté 2-3 minutes. Scrape browned bits to avoid burn notice. Add tomatoes, seasonings, broth, water, and pasta carefully pressed into the liquid without touching bottom. Seal and cook on high pressure for 2 minutes with quick release. Discard bay leaf and serve with cheese toppings.
- Optional Crockpot Method: Brown ground beef with onion and garlic on stovetop; transfer to crockpot. Add tomatoes, seasonings, broth, and water. Cook on low 6-8 hours or high 3-4 hours. Add raw pasta in last hour on high. Remove bay leaf and serve with cheese toppings.
Notes
- To avoid mushy pasta, cook pasta half the recommended time then allow it to finish cooking off heat.
- Red pepper flakes are optional and can be adjusted or omitted based on spice preference.
- Instant Pot and Crockpot methods are provided but stovetop is recommended for best texture.
- If using Instant Pot, scrape browned bits thoroughly to prevent burn notice.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
- Adding extra beef broth or water helps adjust soup thickness to liking.
- Ricotta and Parmesan cheese on top enhance creaminess and flavor but are optional.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: lasagna soup, easy soup recipe, Italian soup, ground beef soup, pasta soup, comforting soup
