Ingredients
Main Soup:
- 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)
Instructions
- Stove Top Instructions: In a large pot, heat olive oil and cook ground beef. Add onion and garlic, then tomatoes, spices, broth, and water. Add pasta and cook, slightly undercooking the pasta. Let sit before serving.
- Instant Pot Instructions: Brown beef, onion, and garlic. Add remaining ingredients, cook on high pressure for 2 minutes. Let sit before serving.
- Crockpot Instructions: Brown beef, onion, and garlic. Transfer to crockpot, add remaining ingredients except pasta. Cook on high for 3-4 hours or low for 6-8 hours. Add pasta in the last hour of cooking.
Notes
- For best results, slightly undercook the pasta as it will continue to cook in the hot soup.
- Adjust spice level by adding or omitting red pepper flakes.
- Feel free to customize with your favorite lasagna ingredients like additional veggies or different cheeses.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Instant Pot, Crockpot
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2.5 cups
- Calories: 324 kcal
- Sugar: 7g
- Sodium: 596mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 57mg
