Description
This Easy Lasagna Soup recipe transforms classic lasagna flavors into a comforting, hearty soup perfect for any occasion. Featuring ground beef, aromatic herbs, crushed tomatoes, and tender pasta, this soup is both satisfying and simple to prepare. Serve it with a dollop of ricotta and a sprinkle of parmesan for an indulgent finish. With versatile cooking methods including stovetop, Instant Pot, or crockpot, this recipe adapts to your kitchen and schedule.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 lb ground beef
- 1/2 cup onion, minced
- 2 tablespoons garlic, minced (about 3 garlic cloves)
- 1 (28 oz) can 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 – omit or add to taste)
- 4 cups beef stock or beef broth, low or no sodium
- 2 cups water
Pasta
- 2 cups reginetti pasta or broken lasagna noodles (about 6 oz)
Toppings (Optional)
- 1/4 cup ricotta cheese
- 1/4 cup parmesan cheese
Instructions
- Brown Beef and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the ground beef and cook for about 10 minutes until browned. Then add minced onion and garlic, sautéing for 5-7 minutes until translucent and fragrant.
- Simmer Soup: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef stock, and water. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 minutes to develop flavors.
- Cook Pasta: Add the raw pasta to the simmering soup. Stir well and bring back to a boil. Cook uncovered for 4-6 minutes, or until the pasta is al dente. Timing depends on pasta shape; cook about 3-4 minutes less than package directions for best texture.
- Serve: Remove and discard the bay leaf. Ladle the soup into bowls and top each serving with parmesan and ricotta cheese if desired. Serve warm and enjoy!
Notes
- For a spicier soup, increase red pepper flakes to your taste preference.
- Pasta can be substituted with any small or broken lasagna noodles or small pasta shapes like rotini.
- Use low or no sodium broth and tomatoes to control the salt content.
- Ricotta and parmesan toppings are optional but add a creamy richness.
- This recipe can easily be doubled or halved depending on servings needed.
- Storing leftover soup in an airtight container in the refrigerator is recommended; pasta may absorb more liquid upon chilling.
