Description
This Easy Lasagna Soup is a comforting and flavorful dish that’s perfect for a quick weeknight meal. It has all the delicious flavors of lasagna but in a convenient soup form.
Ingredients
Units
Scale
- 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)
- 1/4 cup ricotta cheese (optional, for serving)
- 1/4 cup parmesan cheese (optional, for serving)
Instructions
Stove Top Instructions:
- Brown Beef and Sauté Vegetables: In a large pot on the stove, heat olive oil. Add the ground beef to the oil and cook for 10 minutes until browned. Add onion and garlic. Sauté for an additional 5-7 minutes until onions/garlic are translucent.
- Simmer Soup: Add tomatoes, spices, stock, and water to the pot. Bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- Cook Pasta: After the soup has cooked, add raw pasta. Stir together and bring to a boil. Cook uncovered until pasta is al dente, about 4-6 minutes (cook time will vary depending on the pasta shape you use, but cook about 3-4 minutes less than the recommended time).
- Serve: Once cooked, discard the bay leaf. Top with parmesan cheese and ricotta. Enjoy!
Instant Pot Instructions:
- Brown Beef and Sauté Vegetables: Set your Instant Pot to Sauté for 15 minutes. Add olive oil to the pot and heat. Add ground beef and cook for 10 minutes until browned. Add onion and garlic. Sauté for an additional 5-7 minutes until onions/garlic are translucent. Make sure to scrape up any browned bits on the bottom of the Instant Pot to avoid a burn notice.
- Pressure Cook: Add tomatoes, spices, stock, and water to the pot. Stir well. Add pasta and press down into the water/broth but don’t push to the bottom of the pot. Cover the pot and set to sealing, high pressure. Cook on high pressure for 5 minutes. Once the pot has finished cooking, do a quick release.
- Serve: Once cooked, discard the bay leaf. Top with parmesan cheese and ricotta. Enjoy!
Crockpot Instructions:
- Brown Beef and Sauté Vegetables: In a large pot on the stove, heat olive oil. Add ground beef to the oil and cook for 10 minutes until browned. Add onion and garlic. Sauté for an additional 5-7 minutes until onions/garlic are translucent. Add to the crock pot base.
- Slow Cook: Add tomatoes, spices, stock, and water to the crock pot base. Do not add pasta! Stir until combined. Set to high for 3-4 hours or low for 6-8 hours (low is recommended).
- Add Pasta: In the last hour of cooking, add your raw pasta to the crock pot. Stir to combine. Turn the crock pot to high. Cover and cook for the remaining hour.
- Serve: Once cooked, discard the bay leaf. Top with parmesan cheese and ricotta. Enjoy!
Notes
- Pasta: Reginetti or broken lasagna noodles are recommended for this recipe, but you can use other small pasta shapes. Be sure to adjust the cooking time accordingly.
- Broth: You can use homemade or store-bought beef broth.
- Instant Pot/Crock Pot: This recipe is best when made on the stovetop. The pasta can easily get overcooked in the Instant Pot or crock pot.
- Optional Toppings: Other delicious toppings include fresh basil, mozzarella cheese, or a dollop of pesto.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
