Best Lasgana Soup
This cheesy and hearty lasagna soup is packed with the flavors of classic lasagna but comes together in under an hour! With tender pasta, rich tomato broth, and savory ground beef, it's the perfect cozy meal for a quick and satisfying dinner.
Servings: 6
Calories: 465kcal
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 lb ground beef preferably lean
- 1/2 cup minced onion
- 2 tablespoons minced garlic about 6 cloves
- 28 oz 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, adjust to taste
- 4 cups beef broth low or no sodium
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles about 5 oz
For Serving (Optional):
- 1/4 cup ricotta cheese
- 1/4 cup parmesan cheese
Instructions
Stove Top Instructions
- Cook the Ground Beef: Heat olive oil in a large pot over medium-high heat for 3 minutes. Add the ground beef and cook for 10 minutes, stirring occasionally, until browned.
- Sauté Onion and Garlic: Stir in the minced onion and garlic. Sauté for 2–3 minutes until the onions are translucent and garlic is fragrant.
- Add Tomatoes and Seasoning: Stir in the crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes (if using). Mix well.
- Add Broth and Water: Pour in the beef broth and water. Stir to combine, cover, and bring the soup to a boil over high heat, stirring occasionally.
- Cook the Pasta: Once boiling, add the uncooked pasta. Stir and reduce heat to medium. Cook uncovered for half of the recommended cook time on the pasta package (e.g., if the package says 10 minutes, cook for 5 minutes). The pasta will continue cooking as the soup cools.
- Finish Cooking: Remove the pot from heat and let the soup sit uncovered for 5 minutes so the pasta finishes cooking. Discard the bay leaf.
- Serve: Ladle into bowls and top with ricotta and parmesan cheese, if desired. Enjoy!
Instant Pot Instructions
- Set the Instant Pot to Sauté mode for 13 minutes. Heat the olive oil and brown the ground beef for 10 minutes. Add onion and garlic, and sauté for 2–3 more minutes.
- Scrape the bottom of the pot to prevent a burn notice. Stir in the tomatoes, spices, broth, and water.
- Add the pasta, ensuring it’s submerged but not touching the bottom. Cover, seal, and cook on High Pressure for 2 minutes.
- Quick release the pressure, discard the bay leaf, and serve with toppings.
Crockpot Instructions
- Brown the ground beef in a skillet. Add onion and garlic and sauté until translucent. Transfer to the crockpot.
- Add tomatoes, spices, broth, and water to the crockpot. Stir to combine. Cook on Low for 6–8 hours or High for 3–4 hours.
- During the last hour of cooking, add the pasta and cook until just tender. Alternatively, cook pasta separately and add it to the soup before serving.
- Discard the bay leaf and serve with ricotta and parmesan cheese.
Notes
Avoid Overcooking Pasta: Slightly undercook the pasta, as it will continue to absorb liquid and soften after the soup is removed from heat.
Adjust Broth Consistency: Add more broth if you prefer a thinner soup or if the pasta absorbs too much liquid while sitting.
Pasta Variations: Use broken lasagna noodles for an authentic feel, or substitute with reginetti, penne, or your favorite pasta.
Make It Spicy: Adjust the red pepper flakes to your preference or omit them entirely.
Ricotta Substitute: If you don’t have ricotta, use shredded mozzarella or skip it altogether.