Best Lasagna Soup Recipe
This cheesy and hearty lasagna soup is loaded with the flavors of classic lasagna but is ready in under an hour! Perfect for a cozy, healthy dinner that everyone will enjoy.
Calories: 465kcal
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef preferably lean
- 1/2 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
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, adjust to taste
- 4 cups beef broth low or no sodium
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles about 5 oz
- 1/4 cup ricotta cheese optional, for serving
- 1/4 cup parmesan cheese optional, for serving
Instructions
Stove Top Instructions:
Cook Ground Beef:
- Heat olive oil in a large pot over medium-high heat for 3 minutes. Add the ground beef and cook for 10 minutes, stirring occasionally, until browned.
Add Onion and Garlic:
- Stir in the minced onion and garlic. Sauté for an additional 2–3 minutes until onions are translucent and garlic is fragrant.
Add Tomatoes and Seasoning:
- Add the crushed tomatoes, bay leaf, dried herbs (basil, parsley, oregano), black pepper, and red pepper flakes (if using). Stir well.
Add Broth and Water:
- Pour in the beef broth and water. Stir to combine, then cover the pot and bring the soup to a boil over high heat. Stir occasionally to prevent sticking.
Cook the Pasta:
- Once boiling, add the uncooked pasta. Stir and reduce the heat to medium. Cook the soup uncovered for half the recommended cook time on the pasta package (e.g., if the box says 10 minutes, cook for 5 minutes). The pasta will continue cooking as the soup cools.
Finish Cooking:
- After the pasta has cooked for half the recommended time, remove the pot from the heat. Let the soup sit uncovered for 5 minutes so the pasta finishes cooking. Discard the bay leaf.
Serve:
- Ladle the soup into bowls and top with a dollop of ricotta cheese and a sprinkle of parmesan, if desired. Enjoy!
Notes
Avoid Overcooking Pasta: Slightly undercook the pasta, as it will continue to absorb liquid and soften after the soup is removed from heat.
More Broth: Add additional broth if you prefer a thinner soup or if the pasta absorbs too much liquid while sitting.
Custom Pasta: Use broken lasagna noodles for an authentic feel, or substitute with reginetti, penne, or your favorite pasta.
Make It Spicy: Adjust the red pepper flakes for more or less heat, or omit them entirely.
Ricotta Substitute: If you don't have ricotta, you can skip it or use shredded mozzarella as a topping.
Instant Pot Instructions:
Set the Instant Pot to Sauté mode for 13 minutes. Heat the olive oil and brown the ground beef for 10 minutes. Add onion and garlic, and sauté for 2–3 more minutes.
Scrape the bottom of the pot to avoid a burn notice. Stir in the tomatoes, spices, broth, and water.
Add the pasta, ensuring it’s submerged but not touching the bottom. Cover, seal, and cook on High Pressure for 2 minutes. Quick release the pressure once done.
Discard the bay leaf and serve with toppings.
Crockpot Instructions:
Brown the ground beef in a skillet. Add onion and garlic and sauté until translucent. Transfer to the crockpot.
Add tomatoes, spices, broth, and water to the crockpot. Stir to combine. Cook on Low for 6–8 hours or High for 3–4 hours.
During the last hour of cooking, add the pasta and cook until just tender. Alternatively, cook pasta separately and add it to the soup before serving.
Discard the bay leaf and serve with parmesan and ricotta.
More Broth: Add additional broth if you prefer a thinner soup or if the pasta absorbs too much liquid while sitting.
Custom Pasta: Use broken lasagna noodles for an authentic feel, or substitute with reginetti, penne, or your favorite pasta.
Make It Spicy: Adjust the red pepper flakes for more or less heat, or omit them entirely.
Ricotta Substitute: If you don't have ricotta, you can skip it or use shredded mozzarella as a topping.
Instant Pot Instructions:
Set the Instant Pot to Sauté mode for 13 minutes. Heat the olive oil and brown the ground beef for 10 minutes. Add onion and garlic, and sauté for 2–3 more minutes.
Scrape the bottom of the pot to avoid a burn notice. Stir in the tomatoes, spices, broth, and water.
Add the pasta, ensuring it’s submerged but not touching the bottom. Cover, seal, and cook on High Pressure for 2 minutes. Quick release the pressure once done.
Discard the bay leaf and serve with toppings.
Crockpot Instructions:
Brown the ground beef in a skillet. Add onion and garlic and sauté until translucent. Transfer to the crockpot.
Add tomatoes, spices, broth, and water to the crockpot. Stir to combine. Cook on Low for 6–8 hours or High for 3–4 hours.
During the last hour of cooking, add the pasta and cook until just tender. Alternatively, cook pasta separately and add it to the soup before serving.
Discard the bay leaf and serve with parmesan and ricotta.