Description
This Best Lasagna Soup recipe brings the iconic flavors of traditional lasagna into a comforting, hearty soup form. Featuring ground beef, crushed tomatoes, aromatic herbs, and tender pasta, it’s a perfect cozy meal that combines ease and rich taste. Ready in under an hour on the stovetop, this soup is deliciously topped with creamy ricotta and grated Parmesan for a satisfying finish.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 lb ButcherBox Ground Beef
- ½ cup minced onion
- 2 tablespoons minced garlic (about 6 garlic cloves)
- 28 oz crushed tomatoes (low or no sodium)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, omit or add to taste)
- 4 cups low sodium beef broth
- 2 cups water
Pasta
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
For Serving (Optional)
- ¼ cup ricotta cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat oil and brown beef: In a large pot on the stove, heat olive oil over medium-high heat for 3 minutes. Add ground beef and cook for about 10 minutes until browned, breaking it up as it cooks.
- Sauté onion and garlic: Add minced onion and garlic to the browned beef. Sauté for 2-3 minutes until they become translucent and fragrant.
- Add liquids and spices: Stir in crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth, and water. Mix well, cover, and bring to a boil over medium-high heat. Stir occasionally to prevent sticking.
- Add pasta and cook: Once boiling, add the pasta. Stir to combine, then reduce heat to medium and cook uncovered for half the pasta package’s recommended cooking time, stirring occasionally to prevent sticking. This undercooks the pasta slightly, as it will continue cooking off heat.
- Rest soup: After cooking the pasta halfway, remove the pot from heat. Let the soup sit uncovered for 5 minutes to allow the pasta to finish cooking and absorb the broth.
- Finish and serve: Discard the bay leaf. Ladle soup into bowls and top with grated Parmesan and a dollop of ricotta cheese if desired. Serve hot and enjoy the comforting lasagna flavor in every spoonful.
Notes
- Red pepper flakes are optional; adjust to your preferred spice level or omit entirely.
- For best texture, it’s important to slightly undercook the pasta in the soup, allowing it to finish cooking off the heat.
- This recipe is best made on the stovetop for optimal pasta texture.
- Alternative cooking methods like Instant Pot and crockpot are provided, but they require care to avoid overcooked pasta.
- You can cook pasta separately if preferred and combine it with the soup before serving to control texture.
