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Easy Lasagna Soup

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Cheesy, comforting lasagna soup made with ground beef, crushed tomatoes, herbs, and pasta. Healthy, hearty, and done in under an hour!

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 cup minced onion
  • 2 tbsp minced garlic (about 6 cloves)
  • 28 oz crushed tomatoes (low or no sodium)
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 cups reginetti pasta or broken lasagna noodles (~5 oz)
  • For serving: 1/4 cup ricotta cheese (optional)
  • For serving: 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook 10 minutes until browned.
  2. Add onion and garlic, sauté 2–3 minutes until translucent.
  3. Add crushed tomatoes, bay leaf, spices, broth, and water. Bring to a boil.
  4. Add raw pasta and reduce heat to medium. Cook uncovered for half the pasta’s recommended time, stirring occasionally. Slightly undercook the pasta.
  5. Remove from heat, let sit 5 minutes. Discard bay leaf.
  6. Serve with Parmesan and ricotta cheese on top.

Notes

  • Instant Pot: Sauté beef and onion, add tomatoes and spices, add pasta, cook High Pressure 2 minutes, quick release.
  • Crockpot: Sauté beef and onion, add to crockpot with tomatoes and spices, cook 3–4 hrs high or 6–8 hrs low. Add pasta last hour.
  • Under-cook pasta slightly; it continues to cook off heat.
  • Optional: cook pasta separately to avoid overcooking.

Find it online: https://asilrecipes.com/easy-lasagna-soup/