Description
This Easy Lasagna Soup recipe is a comforting and flavorful twist on classic lasagna, served as a hearty soup. It combines browned ground beef, aromatic vegetables, crushed tomatoes, Italian herbs, beef stock, and pasta, simmered together for a rich, satisfying bowl. Perfect for a quick weeknight meal, it can be made on the stovetop, Instant Pot, or crockpot with simple steps and customizable toppings like ricotta and parmesan cheese.
Ingredients
Scale
Main Ingredients
- 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 if you don’t like spice or add to taste at end)
- 4 cups beef stock or beef broth, low or no sodium
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 6 oz)
Optional Toppings
- ¼ cup ricotta cheese
- ¼ 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 an additional 5-7 minutes until the onions and garlic are translucent and fragrant.
- Simmer Soup: Add the crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef stock, and water to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes to develop flavors.
- Cook Pasta: Stir in the raw pasta and bring the soup back to a boil. Cook uncovered for 4-6 minutes, or until the pasta is al dente. The exact time depends on the pasta shape – cook about 3 to 4 minutes less than the pasta package instructions suggest to avoid overcooking.
- Serve: Remove and discard the bay leaf. Ladle the soup into bowls and top with parmesan cheese and ricotta cheese, if desired. Serve immediately and enjoy the warm, comforting flavors.
Notes
- You can omit the red pepper flakes if you prefer a milder soup.
- For a vegetarian version, replace the ground beef with plant-based crumbles and use vegetable broth instead of beef stock.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- If reheating, add a splash of water or broth to loosen the soup as pasta may absorb liquid.
- You can swap reginetti pasta with broken lasagna noodles or any short pasta shape you like.
- Adding the ricotta and parmesan at the end adds a creamy and cheesy finish that mimics traditional lasagna flavors.
