Easy Lasagna Soup Recipe {Stove, Instant Pot or Crockpot}
This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot - it's comfort in a bowl!
Servings: 6 servings
Calories: 305kcal
Ingredients
- 1 lb extra-lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 1 (650mL) jar marinara sauce
- 4 cups beef broth
- 2 cups dried mafalda pasta or rotini
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese
- Fresh parsley or basil, for garnish
Instructions
Stovetop instructions
- Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
- Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
- Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!
Slow cooker instructions
- Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!
Instant Pot instructions
- Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!
Video
Notes
Cut down on the calories by swapping out the ground beef for ground turkey or chicken.
Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.
Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.
For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.
Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.
Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.
Nutrition
Calories: 305kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 725mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg