Description
This Easy Lasagna Soup recipe brings the warming, comforting flavors of classic lasagna into a hearty and satisfying soup form. Made with ground beef, tomato sauce, diced tomatoes, Italian seasoning, and a blend of three cheeses, this soup is perfect for a cozy dinner. Ready in under an hour, it’s a delicious one-pot meal that combines the best of Italian flavors with a quick stovetop preparation.
Ingredients
Scale
Soup Base
- 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 (do not drain)
- 1 (15-ounce can) Tomato Sauce (or tomato puree)
- 1/3 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)
Pasta & Cheese
- 8 ounces Bowtie Pasta (uncooked) (or similar sturdy pasta)
- 1/2 cup Ricotta Cheese
- 2 ounces Mozzarella Cheese (shredded, about 1/2 cup)
- 1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)
Garnish
- 1/4 cup Fresh Parsley (chopped)
Instructions
- Heat the Oil and Brown the Beef: In a large pot or Dutch oven over medium heat, add olive oil and then the ground beef. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if desired.
- Sauté Aromatics: Add the diced onion and minced garlic to the beef. Cook until the onion is translucent and fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
- Add Tomato Ingredients: Stir in the diced tomatoes (with juice), tomato sauce, and tomato paste. Mix well to combine all the flavors.
- Pour in Broth and Season: Add the chicken broth, and 1-2 cups of water to reach your desired soup consistency. Stir in Italian seasoning, sea salt, and black pepper. Bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the bowtie pasta to the pot. Reduce heat to a simmer and cook uncovered for about 10-12 minutes, or until pasta is al dente.
- Add Cheese and Finish the Soup: Turn off the heat. Stir in the ricotta cheese, shredded mozzarella, and Parmesan cheese until melted and fully incorporated, creating a creamy texture.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot, optionally with extra Parmesan on the side.
Notes
- You can substitute ground beef with ground turkey or Italian sausage for variation.
- The type of pasta can be changed to other sturdy shapes like penne or rotini if bowtie is unavailable.
- Adjust the amount of water depending on how thick or thin you prefer your soup.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently, adding a splash of broth if needed.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
