Easy Lasagna Soup

A hearty, cheesy, and comforting lasagna soup that’s ready in under an hour — perfect for family dinners or weeknight meals.

Introduction

If you love the flavors of classic lasagna but want a quicker, easier meal, this Easy Lasagna Soup is your go-to recipe. It delivers all the rich, comforting flavors of lasagna — ground beef, garlic, aromatic herbs, tomato, and cheese — in a warming bowl of soup.

Unlike traditional baked lasagna, this soup is ready in under an hour and allows you to control portion sizes and ingredients. With tender pasta, a flavorful beef-tomato base, and optional ricotta and Parmesan toppings, it’s a flexible, family-friendly dish.

Whether you’re cooking on the stovetop, using an Instant Pot, or even a crockpot (with some adjustments), this lasagna soup is delicious, customizable, and sure to become a staple in your dinner rotation.

Ingredients

Soup Base

• 1 tablespoon olive oil
• 1 lb ground beef (or ButcherBox beef)
• 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)
• 4 cups low sodium beef broth
• 2 cups water

Pasta

• 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)

Optional Toppings

• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Stovetop Instructions (Recommended)

1. Brown the Beef: Heat olive oil in a large pot over medium-high heat for 3 minutes. Add ground beef and cook for 10 minutes until browned, breaking it apart as it cooks.
2. Add Aromatics: Stir in onions and garlic. Sauté 2–3 minutes until translucent.
3. Build the Soup Base: Add crushed tomatoes, bay leaf, dried herbs, pepper, red pepper flakes (if using), beef broth, and water. Stir to combine. Bring to a boil, then reduce to medium heat.
4. Cook Pasta: Add raw pasta, stir to combine, and cook uncovered for half the recommended time on the pasta box. The pasta should be slightly undercooked, as it will continue to cook after removing from heat.
5. Finish: Remove from heat and let sit uncovered for 5 minutes. Discard the bay leaf. Serve in bowls and top with Parmesan and ricotta, if desired.

Instant Pot Instructions

1. Set Instant Pot to Sauté for 13 minutes. Heat olive oil and brown ground beef for 10 minutes.
2. Add onion and garlic; sauté 2–3 minutes until translucent. Scrape up any browned bits.
3. Stir in tomatoes, spices, broth, and water.
4. Add pasta, pressing it gently into the liquid but not to the bottom.
5. Seal lid and cook on high pressure for 2 minutes. Quick-release pressure.
6. Discard bay leaf and top with Parmesan and ricotta before serving.

Note: Pasta can overcook easily in the Instant Pot; stovetop is preferred for best texture.

Crockpot Instructions

1. Brown beef, onion, and garlic on stovetop (10 minutes for beef, 2–3 minutes for aromatics).
2. Transfer to crockpot and add tomatoes, spices, broth, and water (do not add pasta yet).
3. Cook on low 6–8 hours or high 3–4 hours.
4. During the last hour, add pasta to crockpot, stir, cover, and cook until slightly undercooked. Pasta will continue to absorb liquid after removing from heat.
5. Discard bay leaf and serve with optional cheeses.

Tips for the Best Lasagna Soup

• Under-cook pasta slightly: This prevents mushy noodles as they continue to cook in the hot soup.
• Use fresh herbs if available: Basil, oregano, or parsley can enhance flavor.
• Optional toppings: Ricotta adds creaminess, Parmesan adds a salty, nutty flavor.
• Add vegetables: Bell peppers, zucchini, or spinach can be added for extra nutrition.
• Adjust spice level: Red pepper flakes are optional — add to taste.

Storage

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop, adding a splash of broth if needed.
• Freeze: Soup can be frozen without pasta for up to 3 months. Add fresh pasta when reheating.

Nutrition Information (Approximate per serving, without optional toppings)

• Calories: 320 kcal
• Protein: 22 g
• Fat: 14 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Sugar: 6 g

Values may vary depending on pasta type and exact ingredients used.

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Frequently Asked Questions (FAQ)

1. Can I use a different type of pasta?

Yes, small pasta shapes like penne, rotini, or broken lasagna noodles work well.

2. Can I make it vegetarian?

Substitute ground beef with plant-based crumbles and use vegetable broth.

3. Can I make this ahead of time?

Yes, the soup base can be prepared a day ahead. Cook the pasta fresh when ready to serve to maintain texture.

4. How spicy is this soup?

Mild by default. Add red pepper flakes to taste for heat.

5. Can I freeze the soup?

Yes, freeze without the pasta. Reheat and add fresh pasta when serving.