Best Lasagna Soup Recipe

This cheesy and hearty lasagna soup is packed with the comforting flavors of traditional lasagna but comes together in under an hour. Whether you’re craving a cozy meal for a cold evening or a family-friendly dish to please everyone, this recipe checks all the boxes. With its rich tomato base, perfectly cooked pasta, and optional cheesy toppings, it’s a winning combination that you’ll turn to again and again.

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Why You’ll Love This Recipe

• Quick and Easy: Classic lasagna flavor in less than an hour.
• Customizable: Adjust the spice level, pasta type, or toppings to suit your tastes.
• Crowd-Pleaser: Great for family dinners or gatherings.
• Minimal Cleanup: One-pot stovetop preparation keeps things simple.

Preparation Phase

Essential Tools and Equipment

• Large Pot or Dutch Oven: Perfect for evenly cooking the soup.
• Wooden Spoon or Spatula: Ideal for stirring and sautéing.
• Ladle: Makes serving easier and mess-free.
• Cutting Board & Knife: For chopping onions and garlic.

Ingredients (Serves 4–6)

• 1 tablespoon olive oil
• 1 lb ground beef (preferably lean)
• 1/2 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
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, adjust to taste)
• 4 cups beef broth (low or no sodium)
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
• 1/4 cup ricotta cheese (optional, for serving)
• 1/4 cup parmesan cheese (optional, for serving)

Step-by-Step Instructions

1. Cook Ground Beef:
   • Heat olive oil in a large pot over medium-high heat for 3 minutes.
   • Add the ground beef and cook for 10 minutes, stirring occasionally, until browned.
2. Sauté Onion and Garlic:
   • Stir in the minced onion and garlic.
   • Sauté for an additional 2–3 minutes until onions are translucent and garlic is fragrant.
3. Add Tomatoes and Seasoning:
   • Add crushed tomatoes, bay leaf, dried herbs (basil, parsley, oregano), black pepper, and red pepper flakes (if using). Stir to combine.
4. Add Broth and Water:
   • Pour in the beef broth and water. Stir well, then cover and bring to a boil over high heat.
5. Cook the Pasta:
   • Once boiling, add uncooked pasta. Stir and reduce heat to medium.
   • Cook the soup uncovered for half the recommended cook time on the pasta package.
6. Finish Cooking:
   • Remove from heat after the pasta has partially cooked. Let the soup sit uncovered for 5 minutes so the pasta finishes cooking.
   • Discard the bay leaf before serving.
7. Serve:
   • Ladle the soup into bowls and top with a dollop of ricotta cheese and a sprinkle of parmesan, if desired.

Tips and Variations

• Avoid Overcooking Pasta: Slightly undercook as it continues to soften after the heat is off.
• Make It Spicy: Adjust red pepper flakes to taste.
• Ricotta Substitute: Swap with shredded mozzarella or skip for a lighter option.
• Broth Consistency: Add more broth if the soup thickens too much.

Serving Suggestions

To elevate your lasagna soup experience, consider these serving tips:

• Cheesy Toppings:
  • Add a dollop of ricotta cheese for creaminess.
  • Sprinkle freshly grated parmesan cheese for a savory finish.
  • Melt shredded mozzarella cheese on top for an extra cheesy texture.
• Fresh Herbs:
  • Garnish with fresh basil or parsley for a pop of color and flavor.
• Bread Pairings:
  • Serve with warm garlic bread or a crusty baguette to soak up the rich tomato broth.
  • Try homemade focaccia for a Mediterranean flair.
• Salad Complement:
  • Pair with a simple Caesar salad or mixed greens for a refreshing contrast.

Common Mistakes to Avoid & How to Perfect the Recipe

1. Overcooking the Pasta:
   • Mistake: Adding pasta too early can result in mushy noodles.
   • Solution: Only cook pasta for half the recommended time; let it finish in the hot soup.
2. Forgetting to Stir:
   • Mistake: Pasta may stick to the bottom or clump together.
   • Solution: Stir occasionally while cooking to prevent sticking.
3. Using High-Sodium Ingredients:
   • Mistake: High-sodium broth or tomatoes can make the soup overly salty.
   • Solution: Use low-sodium broth and adjust salt levels at the end.
4. Skipping the Browning Step:
   • Mistake: Ground beef not browned properly may lack flavor.
   • Solution: Allow beef to cook undisturbed for a few minutes to achieve a nice sear.
5. Adding Cheese Too Early:
   • Mistake: Adding cheese while the soup is too hot can cause it to melt unevenly.
   • Solution: Add cheese toppings just before serving.
6. Not Adjusting Liquid Levels:
   • Mistake: The soup can become too thick as the pasta absorbs liquid.
   • Solution: Keep extra broth on hand to thin the soup as needed.

Side Dish Recommendations

Pair your lasagna soup with one or more of these delicious sides for a well-rounded meal:

1. Garlic Breadsticks:
   • The buttery garlic flavor perfectly complements the tomato-rich soup.
2. Caesar Salad:
   • A crisp and tangy salad adds freshness and balance.
3. Caprese Salad:
   • Tomato, mozzarella, and basil salad pairs beautifully with the flavors of lasagna.
4. Roasted Vegetables:
   • Serve roasted zucchini, bell peppers, or eggplant for an Italian-inspired veggie side.
5. Italian Bruschetta:
   • Toasted bread topped with fresh tomatoes, garlic, and basil makes a tasty starter.
6. Antipasto Platter:
   • Include cured meats, olives, artichokes, and cheeses for a Mediterranean twist.
7. Homemade Breadsticks:
   • Soft and fluffy breadsticks are perfect for dipping into the soup.
8. Stuffed Mushrooms:
   • Baked mushrooms stuffed with cheese and herbs provide a rich and savory addition.

Recipe Tips for the Best Lasagna Soup

• Boost the Flavor:
  • Add a splash of red wine or balsamic vinegar to the broth for extra depth.
  • Use fire-roasted crushed tomatoes for a smoky flavor.
• Customize Your Protein:
  • Substitute ground beef with ground turkey, chicken, or Italian sausage for a twist.
  • Make it vegetarian by omitting the meat and using vegetable broth.
• Layer in Extra Veggies:
  • Diced zucchini, spinach, or mushrooms can be added for more nutrients.
• Cheese Lover’s Dream:
  • Stir in a small amount of cream or shredded cheese for an ultra-creamy texture.

Storage and Reheating Instructions

• Refrigeration:
  • Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
  • Pasta may absorb liquid over time, so keep extra broth handy for reheating.
• Freezing:
  • For best results, freeze the soup without pasta. Cook and add fresh pasta when reheating.
  • Allow the soup to cool completely before transferring to a freezer-safe container. Store for up to 3 months.
• Reheating:
  • On the stovetop: Reheat over medium heat, stirring occasionally. Add extra broth if the soup has thickened.
  • In the microwave: Heat in 1-minute intervals, stirring in between to ensure even heating.

Frequently Asked Questions (FAQs)

1. Can I make this soup vegetarian?

• Absolutely! Substitute the ground beef with plant-based ground meat or skip it altogether. Use vegetable broth instead of beef broth for a vegetarian-friendly version.

2. What’s the best type of pasta to use?

• Reginetti, broken lasagna noodles, or any sturdy pasta like penne or fusilli work well. Avoid delicate pasta that may overcook or break apart.

3. How can I make this soup spicier?

• Add extra red pepper flakes or stir in a splash of hot sauce for more heat.

4. Can I prepare this in advance?

• Yes! Prepare the soup base and store it in the fridge or freezer. Add freshly cooked pasta just before serving for the best texture.

5. What other toppings can I use?

• Try shredded mozzarella, crumbled feta, or even dollops of sour cream for a creamy twist. Fresh herbs like basil or parsley are also great garnishes.

6. How can I thin out the soup if it gets too thick?

• Simply add more broth or water until it reaches your desired consistency.

7. Can I use pre-cooked pasta?

• Yes, but add it just before serving to prevent it from becoming overly soft.

8. What if I don’t have ricotta cheese?

• Substitute ricotta with cottage cheese, cream cheese, or skip it altogether.

Conclusion

This Best Lasagna Soup Recipe is everything you love about lasagna in a warm, comforting bowl. Its rich flavors, tender pasta, and optional cheesy toppings make it a guaranteed hit for any occasion. Whether you’re serving it for a cozy weeknight meal or a special gathering, this soup is a satisfying dish that’s sure to please.

Make it your own by experimenting with toppings, spices, or pasta types. Don’t forget to pair it with your favorite side dishes for a complete meal. Enjoy the rich taste of Italy, right in your kitchen!

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Best Lasagna Soup Recipe

This cheesy and hearty lasagna soup is loaded with the flavors of classic lasagna but is ready in under an hour! Perfect for a cozy, healthy dinner that everyone will enjoy.

Servings: 2

Calories: 465kcal

Ingredients

• 1 tablespoon olive oil
• 1 lb ground beef preferably lean
• 1/2 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
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional, adjust to taste
• 4 cups beef broth low or no sodium
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles about 5 oz
• 1/4 cup ricotta cheese optional, for serving
• 1/4 cup parmesan cheese optional, for serving

Instructions

Stove Top Instructions:

Cook Ground Beef:

• Heat olive oil in a large pot over medium-high heat for 3 minutes. Add the ground beef and cook for 10 minutes, stirring occasionally, until browned.

Add Onion and Garlic:

• Stir in the minced onion and garlic. Sauté for an additional 2–3 minutes until onions are translucent and garlic is fragrant.

Add Tomatoes and Seasoning:

• Add the crushed tomatoes, bay leaf, dried herbs (basil, parsley, oregano), black pepper, and red pepper flakes (if using). Stir well.

Add Broth and Water:

• Pour in the beef broth and water. Stir to combine, then cover the pot and bring the soup to a boil over high heat. Stir occasionally to prevent sticking.

Cook the Pasta:

• Once boiling, add the uncooked pasta. Stir and reduce the heat to medium. Cook the soup uncovered for half the recommended cook time on the pasta package (e.g., if the box says 10 minutes, cook for 5 minutes). The pasta will continue cooking as the soup cools.

Finish Cooking:

• After the pasta has cooked for half the recommended time, remove the pot from the heat. Let the soup sit uncovered for 5 minutes so the pasta finishes cooking. Discard the bay leaf.

Serve:

• Ladle the soup into bowls and top with a dollop of ricotta cheese and a sprinkle of parmesan, if desired. Enjoy!

Notes

Avoid Overcooking Pasta: Slightly undercook the pasta, as it will continue to absorb liquid and soften after the soup is removed from heat.
More Broth: Add additional broth if you prefer a thinner soup or if the pasta absorbs too much liquid while sitting.
Custom Pasta: Use broken lasagna noodles for an authentic feel, or substitute with reginetti, penne, or your favorite pasta.
Make It Spicy: Adjust the red pepper flakes for more or less heat, or omit them entirely.
Ricotta Substitute: If you don’t have ricotta, you can skip it or use shredded mozzarella as a topping.
Instant Pot Instructions:
Set the Instant Pot to Sauté mode for 13 minutes. Heat the olive oil and brown the ground beef for 10 minutes. Add onion and garlic, and sauté for 2–3 more minutes.
Scrape the bottom of the pot to avoid a burn notice. Stir in the tomatoes, spices, broth, and water.
Add the pasta, ensuring it’s submerged but not touching the bottom. Cover, seal, and cook on High Pressure for 2 minutes. Quick release the pressure once done.
Discard the bay leaf and serve with toppings.
Crockpot Instructions:
Brown the ground beef in a skillet. Add onion and garlic and sauté until translucent. Transfer to the crockpot.
Add tomatoes, spices, broth, and water to the crockpot. Stir to combine. Cook on Low for 6–8 hours or High for 3–4 hours.
During the last hour of cooking, add the pasta and cook until just tender. Alternatively, cook pasta separately and add it to the soup before serving.
Discard the bay leaf and serve with parmesan and ricotta.