Description
Lasagna Soup is a comforting, hearty dish that combines all the flavors of classic lasagna in a warm and cozy soup form. Made with ground beef, tomatoes, Italian seasoning, and bowtie pasta, it’s perfect for a quick and satisfying meal. Topped with ricotta, mozzarella, parmesan, and fresh parsley, this soup is rich, savory, and ideal for busy weeknights or meal prep.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons Olive Oil, or preferred oil
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 (15-ounce can) Diced Tomatoes, don’t drain
- 1 (15-ounce can) Tomato Sauce, or tomato puree
- ⅓ cup Tomato Paste, about half of a 6-ounce can
- 4 cups Chicken Broth
- 1-2 cups Water, to adjust consistency
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt, or more as needed to adjust flavor
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
Suggested Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat Pan: Heat a 4.5 quart soup pot over medium-high heat and add olive oil. Warm the oil until it shimmers, preparing it for sautéing.
- Cook Beef and Aromatics: Add ground beef, diced onion, and minced garlic to the pot. Sauté until the beef is cooked through, stirring as needed to break up the meat. Drain excess fat if necessary.
- Add Tomato Ingredients and Broth: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked bowtie pasta.
- Bring to Boil: Increase heat to high and bring the soup to a full boil.
- Simmer Soup: Reduce heat to medium and let the soup simmer for 15 minutes, stirring frequently to prevent the pasta from sticking and until the pasta is cooked to your preferred texture.
- Adjust Consistency: Add water or more broth in small amounts to adjust the soup’s thickness to your liking.
- Add Cheese and Garnish: Either stir in ricotta, mozzarella, and parmesan cheese once the soup cools slightly or serve the cheeses on the side for individuals to add. Garnish with fresh chopped parsley before serving.
- Store Leftovers: Cool soup completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days. Reheat by adding water or broth to restore desired consistency.
Notes
- Use sturdy pasta like bowtie, macaroni, rigatoni, or penne; lasagna noodles tend to fall apart when reheated or stored as leftovers.
- Ground beef can be substituted with ground turkey or Italian sausage by following the same cooking method.
- For thicker broth, canned crushed tomatoes can replace diced tomatoes.
- If canned tomato products are unavailable, use 24 ounces of marinara sauce plus 1 cup water instead.
- When reheating leftovers, add water or broth gradually as the pasta absorbs the liquid over time.
- For pressure cooker instructions, sauté the meat and aromatics, add ingredients including pasta, then pressure cook on high for 1 minute with quick or natural release according to pasta texture preference.
- If doubling the recipe for pressure cooker use, an 8 or 10-quart cooker is necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
