Easy Lasagna Soup Recipe

If you love the flavors of classic lasagna but want something faster, lighter, and easier to make, this Easy Lasagna Soup is exactly what you need. Imagine all the cheesy, meaty, and herby goodness of lasagna, but served in a comforting bowl of hearty soup. It’s perfect for weeknight dinners, family meals, or even meal prep for the week.

With this recipe, you get the rich flavor of tomato, tender pasta, savory ground beef, and just the right amount of cheese—all without spending hours in the kitchen layering noodles and sauce. Best of all, it’s done in under an hour!

Why This Recipe Stands Out

Lasagna is undeniably delicious, but traditional lasagna can be time-consuming and labor-intensive. This Easy Lasagna Soup is a game-changer because:

• Faster Cooking: Ready in just 40 minutes from start to finish.
• Less Mess: No need for multiple baking dishes or layers.
• Flexible: Use reginetti, broken lasagna noodles, or even penne in a pinch.
• Customizable: Top with ricotta, parmesan, or extra herbs for a personalized touch.
• Family-Friendly: Kids and adults alike love this cheesy, comforting soup.

Why You’ll Love This Lasagna Soup

• Cheesy & Comforting: Combines all the elements of lasagna in a bowl.
• Protein-Packed: Ground beef adds satisfying protein to every serving.
• Quick Weeknight Meal: Minimal prep and simple steps.
• Customizable Spice Levels: Add red pepper flakes for a hint of heat or omit for mild flavor.
• Freezer-Friendly: Make a big batch and store leftovers for easy meals.

Ingredients Breakdown

This recipe makes 6 servings, each about 2.5 cups.

Soup Base

• 1 tablespoon olive oil
• 1 lb ground beef (ButcherBox or your preferred brand)
• 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 low sodium beef broth
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)

For Serving

• 1/4 cup ricotta cheese (optional)
• 1/4 cup grated Parmesan cheese (optional)

Tools & Equipment Needed

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

Optional: ladle for portioning soup and tongs for stirring pasta.

Step-by-Step Instructions

Stove-Top Method (Recommended)

1. Brown the Beef

In a large pot, heat 1 tablespoon of olive oil over medium-high heat for 3 minutes. Add the ground beef and cook for 10 minutes, breaking it apart until browned.

2. Sauté Onion and Garlic

Once beef is browned, add minced onion and garlic. Sauté for 2–3 minutes until translucent and fragrant.

3. Add Tomatoes, Broth, and Spices

Stir in crushed tomatoes, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water. Add the bay leaf. Cover and bring to a boil, stirring occasionally.

4. Cook the Pasta

Once boiling, add the reginetti pasta or broken lasagna noodles. Reduce heat to medium and cook uncovered for half the time indicated on the pasta box. This prevents the noodles from overcooking.

5. Finish the Soup

Remove the pot from heat and let sit uncovered for 5 minutes. The pasta will continue to cook and absorb the flavors. Discard the bay leaf before serving.

6. Serve

Ladle soup into bowls and top with ricotta and grated Parmesan cheese, if desired. Enjoy immediately!

Instant Pot Method (Optional)

• Set Instant Pot to sauté for 13 minutes.
• Heat olive oil, add ground beef, and cook 10 minutes until browned.
• Add onion and garlic, sauté 2–3 minutes.
• Scrape any browned bits from the bottom to prevent a burn notice.
• Add crushed tomatoes, spices, broth, and water. Stir well.
• Gently press the pasta into the liquid.
• Seal and cook on high pressure for 2 minutes. Quick release once done.
• Discard bay leaf and top with cheese.

Tip: Pasta can easily overcook in the Instant Pot; stovetop is preferred.

Crockpot Method (Optional)

• Brown ground beef with onion and garlic on the stovetop.
• Transfer to the crockpot with crushed tomatoes, spices, broth, and water.
• Cook on high for 3–4 hours or low for 6–8 hours.
• Add pasta during the last hour of cooking to avoid mushiness.
• Remove bay leaf and top with cheese before serving.

Tips & Variations

• Vegetable Additions: Add bell peppers, zucchini, or mushrooms for extra nutrition.
• Pasta Alternatives: Broken lasagna noodles, penne, or rotini work well.
• Spicy Variation: Increase red pepper flakes or add a dash of cayenne pepper.
• Cheese Lovers: Add shredded mozzarella into the soup just before serving.
• Make Ahead: Soup can be prepared ahead and stored in the refrigerator for 2–3 days. Reheat gently to avoid overcooking pasta.

Flavor Profile & Pairings

Taste: Rich, tomato-forward, savory, and herby with just a hint of spice.

Texture: Tender pasta, hearty ground beef, smooth tomato broth, and creamy cheese toppings.

Side Dish Suggestions

• Garlic bread or baguette slices
• Side salad with balsamic vinaigrette
• Roasted or steamed vegetables

Nutritional Overview

Per 2.5 cup serving:

• Calories: 324
• Carbohydrates: 27g
• Protein: 26g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 7g
• Sodium: 596mg

Dietary Notes: Moderate carb and protein content, customizable for lower sodium with reduced-salt broth and canned tomatoes.

Make-Ahead & Meal Prep Tips

• Prep Ingredients: Chop onions and garlic ahead of time for quicker cooking.
• Store Leftovers: Soup keeps well in an airtight container in the fridge for 2–3 days.
• Freeze: Soup without cheese can be frozen for up to 3 months. Reheat gently and add cheese when serving.

FAQs

Q1: Can I use ground turkey or chicken?
Yes, lean ground turkey or chicken works for a lighter soup. Adjust seasonings if needed.

Q2: Can I make this vegetarian?
Yes. Replace beef with cooked lentils or plant-based ground meat and use vegetable broth.

Q3: How do I prevent mushy pasta?
Cook pasta for half the recommended time, and let it finish cooking in the hot broth off the heat.

Q4: Can I make it spicier?
Yes, increase red pepper flakes or add chopped fresh chili.

Q5: Is this suitable for freezer meal prep?
Yes. Freeze soup before adding pasta or cheese for best texture.

Cooking Timeline (At a Glance)

Task	Time
Prep	10 min
Cook Beef & Aromatics	13 min
Simmer Soup & Cook Pasta	30 min
Total	~40 min

Serving Suggestions

• Serve in deep bowls topped with ricotta and Parmesan.
• Pair with crusty garlic bread to soak up broth.
• Garnish with fresh basil for added freshness and aroma.

Recipe Variations

1. Vegetarian Lasagna Soup: Use lentils or a plant-based protein and vegetable broth.
2. Spicy Lasagna Soup: Add 1/2 teaspoon cayenne pepper or extra red pepper flakes.
3. Cheesy Deluxe: Stir in shredded mozzarella into the soup for extra cheesiness.
4. Low-Carb Version: Use spiralized zucchini noodles or shirataki noodles instead of pasta.

Ingredient Spotlight

Reginetti Pasta

• Selection: “Little twirls” pasta holds sauce well. Can substitute with broken lasagna noodles or rotini.
• Cooking Tip: Slightly undercook to prevent mushiness in soup.

Crushed Tomatoes

• Selection: Low sodium or no-salt-added helps control sodium content.
• Storage: Keep canned tomatoes in a cool, dry place until ready to use.

Pro Cooking Tips

• Browning beef well adds depth of flavor.
• Let soup rest a few minutes off heat after cooking pasta for optimal texture.
• Stir occasionally while simmering to prevent sticking.

Storage & Freezing Guide

• Refrigeration: Store in airtight container for 2–3 days.
• Freezing: Freeze soup without pasta for up to 3 months. Add fresh pasta when reheating.
• Reheating: Gently warm on stovetop or microwave. Add extra broth if needed.

Nutrition Estimate Table (Per 2.5 cup Serving)

Nutrient	Amount
Calories	324
Protein	26g
Carbs	27g
Fat	13g
Fiber	3g
Sugar	7g

Dietary Notes: High in protein, moderate carbs, can be adjusted for lower sodium and lighter fat content.

Expanded Conclusion

This Easy Lasagna Soup brings all the comfort of traditional lasagna into a quick, flavorful, and family-friendly soup. It’s cheesy, meaty, and rich in Italian flavors while being ready in under an hour. Perfect for weeknights, leftovers, or freezer-friendly meal prep, it’s a versatile recipe that satisfies everyone at the table. Add your favorite cheeses and fresh herbs, and you have a dish that’s both comforting and impressive. Once you try it, this soup will become a go-to in your dinner rotation!

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