Easy Lasagna Soup Recipe

Introduction

This Easy Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. Perfect for cozy dinners, it combines savory ground beef, aromatic herbs, and tender pasta in a rich tomato broth. Ready in under an hour, it’s a simple dish that feels like a special treat.

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, heat olive oil over medium-high heat for 3 minutes. Add ground beef and cook for about 10 minutes until browned.
2. Step 2: Add minced onion and garlic to the pot. Sauté for 2-3 minutes until translucent.
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 to a boil, stirring every few minutes.
4. Step 4: Once boiling, add the pasta. Stir well and reduce heat to medium. Cook uncovered for half the time recommended on the pasta package, stirring occasionally.
5. Step 5: Remove from heat while the pasta is slightly undercooked. Let the soup sit uncovered for 5 minutes to allow the pasta to finish cooking and absorb flavors.
6. Step 6: Discard the bay leaf. Serve the soup in bowls and top with Parmesan and ricotta cheese if desired. Enjoy!

Tips & Variations

• Use reginetti pasta for a perfect lasagna noodle shape, or break regular lasagna sheets into smaller pieces.
• Try adding fresh spinach or kale towards the end for extra greens.
• For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles.
• If you prefer less spice, omit the red pepper flakes or add them gradually to taste at the end.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick. Pasta can absorb liquid over time, so adjust the consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in an Instant Pot or slow cooker?

While it’s possible, the stovetop method is best for perfectly cooked pasta and flavor. The Instant Pot can result in mushy pasta, and the slow cooker risks overcooking the noodles. If using these methods, consider cooking pasta separately and adding it at the end.

Can I use different types of pasta?

Yes! Reginetti pasta mimics lasagna noodles well, but you can use broken lasagna noodles, penne, or even rotini. Just be sure to adjust the cooking time based on the pasta you choose to avoid overcooking.