Easy Lasagna Soup Recipe

Introduction

This easy lasagna soup brings all the comforting flavors of classic lasagna into a hearty, warming bowl. Perfect for busy nights, it combines savory ground beef, fragrant herbs, and tender pasta in a rich tomato broth. Whether you stick to the stovetop or try the Instant Pot, it’s a delicious and satisfying meal.

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

Instructions

1. Step 1: In a large pot over medium-high heat, warm the olive oil for about 3 minutes. Add the ground beef and cook for 10 minutes until browned.
2. Step 2: Add the minced onion and garlic to the pot. Sauté for 2-3 minutes until translucent and fragrant.
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 and bring the mixture to a boil, stirring occasionally.
4. Step 4: Once boiling, add the raw pasta. Stir well and reduce heat to medium. Cook uncovered for half the time the pasta package recommends, stirring occasionally to prevent sticking.
5. Step 5: Remember to slightly undercook the pasta as it will continue to cook after the heat is turned off.
6. Step 6: Remove the pot from heat and let it sit uncovered for 5 minutes to allow the pasta to finish cooking and absorb the flavors.
7. Step 7: Discard the bay leaf. Serve the soup in bowls, topped with grated Parmesan and dollops of ricotta cheese if desired. Enjoy!

Tips & Variations

• Use reginetti pasta for a traditional lasagna shape, or break lasagna noodles into pieces to make it easier to eat with a spoon.
• If you prefer a milder flavor, omit the red pepper flakes or add them to taste at the end.
• Cook pasta separately and add it to the soup just before serving to avoid overcooking, especially if using a slow cooker or Instant Pot.
• For a vegetarian option, substitute ground beef with plant-based crumbles or cooked lentils.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb broth over time, so you may need to add extra broth or water when reheating. Warm gently on the stove or in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in an Instant Pot?

Yes, but it requires careful timing to avoid mushy pasta. Brown the beef and sauté onion and garlic on sauté mode, then add the remaining ingredients with pasta submerged but not pushed to the bottom. Cook on high pressure for 2 minutes and perform a quick release. However, stovetop cooking is recommended for best results.

Is it possible to prepare this recipe in a slow cooker?

You can, but pasta can easily overcook in the slow cooker. Brown the beef and sauté the aromatics on the stove first, then add everything except pasta to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last hour of cooking, cooking it on high until tender. Alternatively, cook pasta separately and add it just before serving.

Easy Lasagna Soup Recipe

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★★★★★

4.5 from 109 reviews

This Easy Lasagna Soup recipe captures all the comforting flavors of classic lasagna in a hearty, warm soup. Made with ground beef, aromatic herbs, crushed tomatoes, and reginetti pasta, this dish is perfect for a cozy weeknight dinner. It can be prepared on the stovetop, with an optional Instant Pot or crockpot method, though stovetop cooking offers the best texture for the pasta. Garnished with creamy ricotta and Parmesan cheese, this soup delivers an irresistible Italian-inspired meal in a bowl.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 lb ButcherBox Ground Beef (or any 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)

For Serving (Optional)

• ¼ cup ricotta cheese
• ¼ cup grated Parmesan cheese

Instructions

1. Heat oil and brown beef: In a large pot over medium-high heat, heat olive oil for about 3 minutes. Add the ground beef and cook, stirring occasionally, for 10 minutes until browned and cooked through.
2. Sauté onions and garlic: Add the minced onion and garlic to the pot with the browned beef. Cook for an additional 2-3 minutes until the onions and garlic are translucent and fragrant.
3. Add liquids and seasonings: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth, and water. Cover and increase heat to bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Add pasta and cook partially: Once boiling, add the raw reginetti pasta to the pot. Stir well and reduce heat to medium. Cook the soup uncovered for half the time recommended on the pasta packaging, stirring occasionally to keep pasta from sticking.
5. Remove from heat and rest: After the pasta has cooked halfway, remove the pot from heat. Let the soup sit uncovered for 5 minutes so the pasta can continue cooking and absorb flavors from the broth.
6. Finish and serve: Discard the bay leaf from the pot. Ladle the soup into bowls and top with ricotta and Parmesan cheese as desired. Serve immediately and enjoy your warm and comforting lasagna soup!

Notes

• This recipe is best cooked on the stovetop for optimal pasta texture.
• Under-cooking the pasta slightly before resting allows it to finish cooking without becoming mushy.
• You can omit the red pepper flakes if you prefer a milder soup.
• Optional toppings like ricotta and Parmesan enhance the creamy Italian flavor.
• Instant Pot or crockpot methods are available but may risk overcooked or mushy pasta.
• If using Instant Pot, be sure to scrape browned bits to avoid burn notices and cook pasta under high pressure for only 2 minutes with quick release.
• In crockpot, add pasta only during the last hour to avoid overcooking.
• Feel free to add more broth or water if you prefer a thinner soup consistency.

Keywords: lasagna soup, easy soup recipe, Italian soup, comfort food, ground beef soup, reginetti pasta, one pot meal, weeknight dinner