Follow Me On Social Media!
Lasagna Soup Recipe: The Best Version
Lasagna soup is a comforting dish that brings all the flavors of traditional lasagna into a warming, hearty bowl. Perfect for chilly evenings, this recipe is not only delicious but also easy to prepare. Let’s dive in!
Why make this recipe
This Best Lasagna Soup Recipe is an excellent way to enjoy the beloved flavors of lasagna without the fuss of layering. It’s a quick meal that’s perfect for busy weeknights or when you’re in need of something cozy. The soup is both filling and satisfying, making it a hit with family and friends.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (15 oz) crushed tomatoes
- 2 cups tomato sauce
- 2 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
How to make it
- In the Instant Pot or a large pot over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink. Drain excess fat.
- Stir in the beef broth, crushed tomatoes, tomato sauce, Italian seasoning, and lasagna noodles.
- If using an Instant Pot, seal and cook on high pressure for 8 minutes. If using a stove, simmer until noodles are tender, about 10-12 minutes.
- Stir in the ricotta cheese and season with salt and pepper.
- Serve hot, topped with mozzarella cheese and fresh basil.
How to serve it
Ladle the soup into bowls and sprinkle generously with shredded mozzarella cheese. Add fresh basil on top for a pop of color and flavor. It pairs beautifully with crusty bread or a simple side salad.
How to store it
If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To freeze, place it in freezer-safe containers, leaving some space for expansion, and it will last for about 2-3 months.
Helpful tips
- For extra flavor, consider adding sautéed vegetables, like bell peppers or spinach, along with the onion and garlic.
- Adjust the thickness of your soup by adding more broth if you prefer it soupy or reducing it for a thicker consistency.
Optional variations
- Swap the ground beef for ground turkey, chicken, or even plant-based meat for a lighter or vegetarian option.
- Add different cheeses like parmesan or provolone for a unique twist on the flavor profile.
Frequently asked questions
Can I use other types of noodles?
Yes, you can substitute lasagna noodles with other pasta shapes like penne or rotini, but keep an eye on cooking times for perfect tenderness.
Is this recipe suitable for meal prep?
Absolutely! This soup can be made ahead of time and tastes even better the next day as the flavors meld together.
Can I cook this soup in a slow cooker?
Yes! Brown the beef and onions first, then combine all the ingredients in the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours.
Lasagna Soup
A comforting lasagna soup that brings all the flavors of traditional lasagna into a hearty bowl, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean beef for a healthier option.
- 1 medium onion, chopped Add more onions for extra flavor.
- 3 cloves garlic, minced Fresh garlic is preferable.
- 2 cups beef broth Can substitute with vegetable broth for a lighter version.
- 15 oz crushed tomatoes, canned
- 2 cups tomato sauce
- 2 tsp Italian seasoning Fresh herbs can enhance the flavor.
- 8 oz lasagna noodles, broken into pieces Any pasta shape can be used.
- 1 cup ricotta cheese For creamier texture, add more ricotta.
- 1 cup shredded mozzarella cheese For topping.
- to taste Salt and pepper Adjust based on preference.
- for garnish Fresh basil Can substitute with parsley if desired.
Instructions
Preparation
- In the Instant Pot or a large pot over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink. Drain excess fat.
- Stir in the beef broth, crushed tomatoes, tomato sauce, Italian seasoning, and lasagna noodles.
- If using an Instant Pot, seal and cook on high pressure for 8 minutes. If using a stove, simmer until noodles are tender, about 10-12 minutes.
- Stir in the ricotta cheese and season with salt and pepper.
Serving
- Ladle the soup into bowls and sprinkle generously with shredded mozzarella cheese. Add fresh basil on top for a pop of color and flavor.
Notes
If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To freeze, place it in freezer-safe containers, leaving some space for expansion, and it will last for about 2-3 months.
