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lazy lasagna soup keto 514005782 q1

Lazy Lasagna Soup Keto Recipe

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The best easy lasagna soup! Cheesy, delicious, and ready in under an hour. This lazy lasagna soup is the perfect healthy dinner for all.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 324
Ingredients Method Nutrition Notes

Ingredients
  

  • 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 if you don't like spice or add to taste at end
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 cups reginetti pasta or broken lasagna noodles about 5 oz
For serving:
  • ¼ cup ricotta cheese optional, for serving
  • ¼ cup grated Parmesan cheese optional, for serving

Method
 

Stove Top Instructions
  1. Heat olive oil in a large pot over medium-high heat for 3 minutes. Add the ground beef and cook for 10 minutes until browned.
  2. Add onion and garlic to the pot and sauté for an additional 2-3 minutes until translucent.
  3. Add tomatoes, spices, broth, and water to the pot. Stir the mixture, cover, and bring to a boil over high heat, stirring occasionally to prevent sticking.
  4. Add raw pasta once the liquid is boiling. Stir, reduce heat to medium, and cook uncovered for half of the recommended package time, stirring occasionally.
  5. Undercook the pasta slightly, as it will continue to cook and absorb broth once removed from the heat.
  6. Remove the soup from the heat after half the recommended cook time. Let it sit uncovered for 5 minutes to allow the pasta to finish cooking.
  7. Discard the bay leaf once the pasta is cooked. Serve in bowls and top with parmesan and ricotta cheese.
Instant Pot Instructions
  1. Prepare this recipe on the stovetop for best results; avoid using an Instant Pot to prevent the pasta from becoming mushy.
  2. Set the Instant Pot to Sauté for 13 minutes. Heat olive oil, brown the ground beef for 10 minutes, then sauté onion and garlic for 2-3 minutes until translucent.
  3. Scrape all browned bits from the bottom of the Instant Pot to prevent a burn notice.
  4. Add tomatoes, spices, broth, and water to the pot and stir well.
  5. Add the pasta and press it into the liquid without pushing it to the bottom of the pot to prevent sticking.
  6. Seal the Instant Pot and cook on High Pressure for 2 minutes. Perform a quick release once the cooking cycle is complete.
  7. Discard the bay leaf after cooking. Top with parmesan and ricotta cheese.
  8. Optionally, cook the pasta in a separate pot to ensure it does not overcook.
Crockpot Instructions
  1. Note that the stovetop method is preferred, as the crockpot can easily overcook the pasta.
  2. Heat olive oil in a large pot, brown the ground beef for 10 minutes, and sauté onion and garlic for 2-3 minutes until translucent. Transfer the mixture to the crockpot.
  3. Add tomatoes, spices, stock, and water to the crockpot, omitting the pasta. Stir and cook on High for 3-4 hours or Low for 6-8 hours.
  4. Add raw pasta during the last hour of cooking, stir, and cook on High for the remaining hour, or stir in separately cooked pasta to save time.
  5. Undercook the pasta slightly and add more broth as desired, as the pasta will continue to absorb liquid after cooking.
  6. Discard the bay leaf once finished. Top with parmesan and ricotta cheese.

Nutrition

Calories: 324kcalCarbohydrates: 27gProtein: 26gFat: 13gSaturated Fat: 5gCholesterol: 57mgSodium: 596mgFiber: 3gSugar: 7g

Notes

Pasta Choice: I love using reginetti because the ruffled edges catch all that sauce, but if you cannot find it, simply break up regular lasagna noodles into bite-sized pieces for that