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Easy Lasagna Soup Recipe

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4.2 from 2 reviews

This Easy Lasagna Soup recipe delivers all the comforting flavors of traditional lasagna in a hearty, rich soup form. Featuring browned ground beef, a medley of Italian herbs, crushed tomatoes, and tender reginetti pasta, this soup is perfect for a cozy weeknight meal. Garnished with creamy ricotta and Parmesan cheese, it’s a satisfying dish that brings the essence of lasagna to your bowl with less fuss and in just 40 minutes.

Ingredients

Main 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, 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 Olive Oil and Brown Beef: 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, stirring occasionally, until the beef is fully browned.
  2. Sauté Onion and Garlic: Add the minced onion and garlic to the pot with the browned beef. Sauté for 2-3 minutes until they become translucent and fragrant.
  3. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, and red pepper flakes if using. Mix well to combine.
  4. Pour in Broth and Water: Add the low sodium beef broth and water to the pot. Stir everything together, cover the pot, and increase the heat to bring the soup to a boil. Stir every few minutes to prevent sticking.
  5. Cook the Pasta: Once boiling, add the raw reginetti pasta. Stir to incorporate, then reduce the heat to medium and cook uncovered for half the recommended pasta time, stirring occasionally to keep pasta separated.
  6. Let Pasta Finish Cooking: Remove the pot from heat after half the pasta cooking time. Allow the soup to sit uncovered for 5 minutes so the pasta can continue to cook and absorb the broth without becoming mushy.
  7. Finalize and Serve: Remove and discard the bay leaf. Ladle the soup into bowls and top with optional ricotta and Parmesan cheese. Enjoy your comforting lasagna soup!

Notes

  • The pasta should be slightly undercooked during boiling because it continues to cook in the hot soup afterwards.
  • For best texture, this recipe is recommended to be cooked on the stovetop; Instant Pot and crockpot methods can lead to overcooked pasta.
  • If using the Instant Pot, cook pasta for only 2 minutes under high pressure and quick release immediately to avoid mushiness.
  • In crockpot method, add pasta only during the last hour of cooking and preferably cook pasta separately to prevent overcooking.
  • Adjust red pepper flakes to your spice preference or omit if sensitive to heat.
  • Low or no sodium broth and tomatoes help control salt levels in the soup.

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