Best Lasagna Soup Recipe

Introduction

This Best Lasagna Soup Recipe captures all the comforting flavors of classic lasagna in a warm, hearty soup. It’s easy to make and perfect for cozy nights when you want something rich and satisfying without the fuss of layering noodles.

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 over medium-high heat, warm the olive oil for about 3 minutes. Add the ground beef and cook for 10 minutes until browned.
2. Step 2: Add the minced onion and garlic to the pot. Sauté for 2-3 minutes until translucent.
3. Step 3: Stir in the 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 occasionally to prevent sticking.
4. Step 4: Once boiling, add the raw pasta. Stir and reduce heat to medium. Cook uncovered for half the pasta package’s recommended time, stirring occasionally.
5. Step 5: Remove the pot from heat and let the soup sit uncovered for 5 minutes to finish cooking the pasta.
6. Step 6: Discard the bay leaf. Ladle the soup into bowls and top with Parmesan cheese and ricotta if desired. Serve warm and enjoy!

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add fresh chopped chili.
• If you prefer a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
• Using reginetti pasta gives the soup a nice texture, but broken lasagna noodles work well too.
• Ricotta and Parmesan add a creamy, cheesy finish—don’t skip these toppings if you like richer flavors.
• To avoid overcooked pasta, slightly undercook it during boiling as it will continue cooking in the hot soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup, as pasta can absorb liquid and thicken the soup over time. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot?

While there are instructions for the Instant Pot, this soup is best made on the stovetop to avoid mushy pasta. Instant Pot cooking can overcook the noodles, so stovetop is recommended for the best texture.

Can I prepare this soup in a slow cooker?

Yes, but pasta should be added only during the last hour of cooking to prevent it from becoming too soft. Cooking the pasta separately and adding it at the end is another great option to keep it firm.

Best Lasagna Soup Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

This Best Lasagna Soup Recipe is a comforting and hearty dish that combines all the flavors of classic lasagna in a warm, cozy soup form. Featuring browned ground beef, savory garlic and onions, crushed tomatoes, and a medley of Italian herbs, this soup is simmered with reginetti pasta and topped with creamy ricotta and grated Parmesan cheese for a deliciously satisfying meal. Perfect for weeknight dinners, this recipe offers multiple cooking methods including stovetop, Instant Pot, and crockpot options.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 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

Pasta

• 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 the Oil and Brown Beef: In a large pot over medium-high heat, warm 1 tablespoon of olive oil for about 3 minutes. Add 1 lb of ground beef and cook for 10 minutes, breaking it up with a spoon, until browned.
2. Sauté Onions and Garlic: Add ½ cup minced onion and 2 tablespoons minced garlic to the pot. Cook for 2-3 minutes until the onions and garlic are translucent and fragrant.
3. Add Tomatoes, Herbs, and Liquids: Stir in 28 oz crushed tomatoes, 1 bay leaf, 1 teaspoon each of dried basil, parsley, oregano, ½ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes. Pour in 4 cups low sodium beef broth and 2 cups water. Stir well, cover the pot, and increase heat to bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Cook the Pasta: Once boiling, add 2 cups reginetti pasta (or broken lasagna noodles). Stir, reduce heat to medium, and cook the soup uncovered for half the pasta package’s recommended cook time, stirring occasionally to prevent sticking. The pasta should be slightly undercooked as it will continue cooking off the heat.
5. Rest the Soup: Remove the pot from heat and let it sit uncovered for 5 minutes to allow the pasta to finish cooking and absorb flavors.
6. Serve: Discard the bay leaf. Ladle soup into bowls and top each serving with ¼ cup ricotta cheese and ¼ cup grated Parmesan cheese if desired. Enjoy your lasagna soup warm!
7. Instant Pot Variation: Use the Sauté function for browning beef, onions, and garlic as above. Add tomatoes, spices, broth, water, and pasta. Cook on high pressure for 2 minutes with quick release. Avoid mushy pasta by careful timing. Serve as above.
8. Crockpot Variation: Brown beef, onions, and garlic on stove then transfer to crockpot. Add tomatoes, herbs, broth, and water (no pasta). Cook on low 6-8 hours or high 3-4 hours. Add pasta during the last hour on high. Serve topped with ricotta and Parmesan cheese.

Notes

• For best texture, slightly undercook the pasta as it continues cooking in the hot soup after removal from heat.
• Red pepper flakes can be omitted or adjusted for preferred spice level.
• Instant Pot and crockpot methods are alternatives but stovetop yields best results for pasta texture.
• Use low or no sodium broth and crushed tomatoes to control salt content.
• Ricotta and Parmesan toppings are optional but add traditional creamy and savory lasagna flavors.
• Feel free to substitute reginetti pasta with broken lasagna noodles or similar shaped pasta.
• To avoid mushy pasta in the Instant Pot, do not exceed the 2-minute high pressure cooking time.
• If using crockpot, adding pasta should be done in the last hour of cooking to prevent overcooking.

Keywords: lasagna soup, Italian soup, ground beef soup, pasta soup, comfort food, easy dinner