Lasagna is a classic comfort food loved by many, but sometimes, making traditional lasagna can feel like a time-consuming task. Enter lasagna soup—a dish that brings all the rich flavors of lasagna into a warm, cozy, and easy-to-make bowl of soup. This recipe is perfect for a quick weeknight meal and is packed with bold Italian flavors, tender pasta, and a deliciously seasoned broth. Whether you’re a busy parent, a college student looking for a simple yet satisfying meal, or someone who just loves hearty soups, this recipe has you covered.
Unlike traditional lasagna, which requires layering noodles, cheese, and sauce in a baking dish, this soup comes together in one pot in under an hour. The result? A hassle-free dish that doesn’t skimp on taste. Plus, it’s versatile—whether you prefer beef, turkey, or even a vegetarian version, there are plenty of ways to customize it to suit your dietary needs. With the right mix of herbs, tomatoes, and broth, this soup delivers a comforting experience, perfect for chilly nights or when you’re craving something warm and filling. Top it with ricotta and Parmesan for that extra touch of indulgence, and enjoy a bowl of lasagna in an entirely new way!
Ingredients
- 1 lb ground beef (or turkey for a leaner option)
- 1 tablespoon olive oil
- 2 cups water
- 4 cups low-sodium beef broth
- 28 oz crushed tomatoes (no salt added)
- ½ cup finely chopped onion
- 2 tablespoons minced garlic (about 6 cloves)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf
- 2 cups broken lasagna noodles or reginetti pasta (about 5 oz)
- ¼ cup ricotta cheese (optional, for serving)
- ¼ cup grated Parmesan cheese (optional, for serving)
Stove Top Instructions
- Heat olive oil in a large pot over medium-high heat for 3 minutes. Add ground beef and cook for about 10 minutes, breaking it up as it browns.
- Once browned, add minced garlic and chopped onion. Sauté for 2-3 minutes until onions turn translucent.
- Stir in crushed tomatoes, basil, oregano, parsley, black pepper, red pepper flakes (if using), bay leaf, broth, and water.
- Cover the pot and bring to a boil, stirring occasionally.
- Add the pasta, stir, and reduce the heat to medium. Cook uncovered for half the time recommended on the pasta package, stirring occasionally.
- Remove the pot from the heat and let the soup sit for 5 minutes to allow the pasta to finish cooking.
- Discard the bay leaf, ladle the soup into bowls, and top with ricotta and Parmesan if desired.
Instant Pot Instructions
- Set the Instant Pot to Sauté mode for 13 minutes. Heat olive oil, then add ground beef. Cook for about 10 minutes until browned.
- Add minced garlic and chopped onion. Sauté for another 2-3 minutes.
- Deglaze the pot by scraping any browned bits at the bottom to avoid a burn notice.
- Stir in crushed tomatoes, basil, oregano, parsley, black pepper, red pepper flakes (if using), bay leaf, broth, and water.
- Add pasta, pressing it into the liquid without pushing it to the bottom.
- Seal the Instant Pot and cook on High Pressure for 2 minutes. It will take around 10 minutes to come to pressure.
- Perform a quick release once the cooking time is up. Discard the bay leaf and serve with cheese toppings if desired.
Crockpot Instructions
- Brown the ground beef in a skillet over medium heat, then transfer it to the crockpot.
- Add garlic, onions, tomatoes, spices, broth, and water to the crockpot. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In the last hour, add the pasta and stir to combine. Cook on high for the remaining time.
- Discard the bay leaf and serve with ricotta and Parmesan if desired.
Nutritional Information
This lasagna soup is a well-balanced meal, offering a good mix of protein from the beef, carbohydrates from the pasta, and healthy fats from olive oil. The tomatoes provide a dose of vitamin C and antioxidants, while the herbs enhance digestion and add flavor without extra calories. Using lean ground turkey instead of beef lowers the fat content, and opting for whole wheat pasta increases fiber, making this soup more filling and nutritious.
Dietary Options
- Low-Carb Option: Swap the pasta for zucchini noodles or cauliflower rice.
- Vegetarian Option: Replace the ground beef with plant-based crumbles or lentils and use vegetable broth instead of beef broth.
- Dairy-Free Option: Omit the ricotta and Parmesan or use a plant-based alternative.
- Gluten-Free Option: Use gluten-free pasta or substitute with quinoa for a different texture.
Sharing and Commenting is Caring
If you love this recipe, don’t keep it to yourself! Share it with friends and family, or post a picture of your creation on social media. We’d love to hear how you made it your own—whether you added a special twist, swapped ingredients, or served it with a favorite side dish. Leave a comment below and let’s keep the conversation going. Your feedback helps make every recipe even better!