Print

Easy Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

This Easy Lasagna Soup recipe delivers all the comforting flavors of classic lasagna in a hearty, delicious soup. Featuring browned ground beef, a blend of Italian herbs, crushed tomatoes, tender pasta, and optional creamy ricotta and Parmesan cheese toppings, this soup comes together quickly on the stovetop, making it a perfect weeknight meal. It’s a one-pot wonder that tastes like your favorite lasagna but with less fuss and more warmth.

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, omit if you prefer no spice)
  • 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. Brown the Beef: In a large pot over medium-high heat, warm the olive oil for 3 minutes. Add the ground beef and cook, breaking it apart, for about 10 minutes until fully browned and cooked through.
  2. Sauté Aromatics: Add the minced onion and garlic to the browned beef. Sauté for 2 to 3 minutes until the onion and garlic are translucent, releasing their fragrant aroma.
  3. Add Tomatoes and Spices: Stir in the crushed tomatoes, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), and bay leaf. Then add the low sodium beef broth and water to the pot. Mix well to combine all ingredients.
  4. Bring to Boil: Cover the pot and raise the heat to bring the soup to a boil. Stir every few minutes to prevent sticking, ensuring even cooking.
  5. Cook Pasta Partially: Once boiling, add the raw pasta to the soup. Stir to distribute the pasta evenly. Reduce heat to medium and cook the soup uncovered for half the recommended cooking time on the pasta package, stirring occasionally.
  6. Under-cook Pasta: It is important to slightly undercook the pasta during this step because the pasta will continue cooking and absorbing broth after the heat is turned off.
  7. Rest the Soup: Remove the pot from heat and let it sit uncovered for 5 minutes so the pasta finishes cooking gently in the hot soup.
  8. Finish and Serve: Remove and discard the bay leaf. Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese and a sprinkle of grated Parmesan. Serve hot and enjoy the rich, comforting flavors.

Notes

  • For best texture, do not overcook the pasta; it should be slightly firm after cooking but finish softening while resting.
  • If you prefer, you can omit the red pepper flakes or adjust the spice level to your taste.
  • This soup freezes well; reheat gently to preserve pasta texture.
  • Optional ricotta and Parmesan cheese additions add creaminess and authenticity but can be omitted for a lighter dish.
  • While Instant Pot and Crockpot methods are provided, stovetop cooking yields the best pasta texture and flavor balance.
  • If making in a Crockpot, add pasta only during the last hour of cooking to prevent mushiness.
  • Use low sodium broth and canned tomatoes for better control over salt content.

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

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