Best Lasagna Soup Recipe
Easy Lasagna Soup Everyone is Sure to Love
When you’re craving the cheesy, cozy goodness of lasagna but don’t feel like getting involved with all the steps – this lasagna soup is for you! Done in under an hour and made in one pot – this is the perfect cold weather food!
It’s all the things you love about lasagna, with no fuss and no mess!
With nothing but 5-star reviews, this cheesy lasagna soup is a MUST try.
Why this is the Best Lasagna Soup Recipe
- Easy to make: Like all of our recipes, this soup is so easy to make!
- Simple Ingredients: This soup is made with pantry staples that you probably already have in your fridge/pantry.
- Hearty & comforting: Pasta, ground beef, cheese… need we say more? This dish is the ultimate comfort food!
Lasagna Soup Recipe Ingredients
Here’s what you need to make lasagna soup:
- Olive oil
- ButcherBox Ground Beef
- Onion & garlic
- Crushed tomatoes
- Bay leaf, dried basil, dried parsley, dried oregano, black pepper, red pepper flakes
- Beef broth & water
- Reginetti pasta
- Ricotta cheese & parmesan cheese for serving
How to Make Lasagna Soup
Making lasagna soup is so easy!
- In a large pot on the stove, brown ground beef. Add onion and garlic & sauté until translucent.
- Add tomatoes, spices, stock, and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- After the soup has cooked, add raw pasta. Stir together and bring to a boil. Cook uncovered until pasta is al dente.
- Once cooked, discard bay leaf. Top with parmesan cheese + ricotta. Enjoy!
Pro Tip: Slightly undercook the pasta. Once you remove the pot from the heat, the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking.
Easy Lasagna Soup Pro Tip
If you plan to enjoy this soup as leftovers, it’s best to cook the pasta separately. If you cook the pasta in the soup, the noodles will absorb the broth overnight and you’ll wind up with mushy pasta!
How to Store Lasagna Soup
- Storing: This will last in the refrigerator for up to 4 days in an airtight container.
- Freezing: You can freeze this recipe for up to 3 months.
Reheating: Reheat in the microwave for 1-2 minutes or in a pot on the stove until warmed through.
Recipe Details
Recipe by: Liz Marino
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4 (2-cup servings)
Ingredients:
- 1 tbsp olive oil
- 1 lb ButcherBox Ground Beef
- ½ cup onion, minced
- 2 tbsp garlic, minced (about 3 cloves)
- 28 oz crushed tomatoes (low or no sodium)
- 1 bay leaf
- 1 tsp each: dried basil, dried parsley, dried oregano
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 4 cups beef stock or broth (low or no sodium)
- 2 cups water
- 2 cups reginetti pasta (or broken lasagna noodles)
- ¼ cup ricotta cheese (optional)
- ¼ cup parmesan cheese (optional)
Instructions:
- Heat olive oil in a large pot. Brown the ground beef for 10 minutes. Add onion and garlic, sauté for 5-7 minutes.
- Add tomatoes, spices, stock, and water. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Add raw pasta, stir, and bring to a boil. Cook until pasta is al dente, about 4-6 minutes.
- Discard bay leaf. Serve topped with ricotta and parmesan cheese. Enjoy!
Nutrition (Per Serving):
- Calories: 465
- Carbs: 39g
- Protein: 34g
- Fat: 19g
- Sodium: 453mg
- Fiber: 5g