Easy Lasagna Soup Recipe

Introduction

Enjoy all the comforting flavors of classic lasagna in a warm, hearty soup that’s quick and easy to make. This Easy Lasagna Soup combines savory ground beef, rich tomatoes, tender pasta, and creamy cheeses for a satisfying meal perfect any day of the week.

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)
• 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)
• 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)
• 1/4 cup Fresh Parsley (chopped)

Instructions

1. Step 1: Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
2. Step 2: Add the ground beef, diced onion, and minced garlic. Sauté until the beef is cooked through, stirring as needed. Drain excess fat if necessary.
3. Step 3: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked pasta.
4. Step 4: Increase heat to high and bring the soup to a boil.
5. Step 5: Reduce heat to a medium simmer and cook for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking, until the pasta is tender.
6. Step 6: Adjust the soup’s consistency by gradually adding water or more broth if desired.
7. Step 7: Serve the soup with ricotta, shredded mozzarella, and parmesan cheese stirred in or on the side, then garnish with fresh chopped parsley.

Tips & Variations

• Use sturdy pasta like bowtie, penne, or rigatoni to avoid mushy noodles as they hold up well in the soup.
• For a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• This soup reheats well; add a splash of broth or water when warming to keep the texture just right.

Storage

Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days. When reheating, add water or broth as the pasta will have absorbed much of the liquid, ensuring the soup remains flavorful and the consistency smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this soup?

Yes, choose sturdy pasta shapes like penne, rigatoni, or farfalle (bowtie) as they hold up well in the soup without becoming mushy.

How do I prevent the pasta from sticking together?

Stir the soup frequently while simmering to keep the pasta from clumping. Also, avoid overcooking the pasta to maintain the right texture.

Easy Lasagna Soup Recipe

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★★★★★

5 from 54 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Easy Lasagna Soup is a hearty, comforting dish that combines all the classic flavors of lasagna in a warm, flavorful soup. Featuring ground beef, tomato sauce, Italian seasonings, and hearty bowtie pasta, it’s topped with creamy ricotta, mozzarella, and Parmesan cheese for a delicious Italian-inspired meal perfect for any day of the week.

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Ingredients

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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 (with juice)
• 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 to taste)
• Black Pepper, to taste

Pasta

• 8 ounces Bowtie Pasta (uncooked; or similar sturdy pasta)

Cheese & Garnish

• 1/2 cup Ricotta Cheese
• 2 ounces Mozzarella Cheese, shredded (about 1/2 cup)
• 1/4 cup Parmesan Cheese, shaved, shredded, or freshly grated
• 1/4 cup Fresh Parsley, chopped

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Instructions

1. Heat the oil: Place a 4.5-quart soup pot over medium-high heat and add olive oil. Heat until shimmering to prepare for sautéing.
2. Sauté beef and aromatics: Add ground beef, diced onion, and minced garlic to the pot. Cook, stirring often, until the beef is fully cooked and the onions are translucent. Drain excess fat if necessary to reduce greasiness.
3. Add tomato ingredients and broth: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Mix well to combine all flavors.
4. Add pasta: Pour the uncooked bowtie pasta into the soup mixture, stirring to distribute evenly.
5. Bring to boil: Increase heat to high and bring the soup to a rolling boil.
6. Simmer and cook pasta: Reduce heat to medium to maintain a gentle simmer. Cook for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking together. Add water or additional broth in small amounts as needed to reach your desired soup consistency.
7. Add cheeses and garnish: After slightly cooling the soup, either stir in the ricotta, shredded mozzarella, and Parmesan cheese directly into the pot or serve the cheeses on the side to add per individual serving. Garnish with freshly chopped parsley for a fresh finish.
8. Storage and reheating: Allow soup to cool completely before storing. Refrigerate airtight for up to 5 days or freeze for up to 90 days (longer if vacuum sealed). When reheating, add water or broth to loosen the soup as noodles absorb liquid over time.

Notes

• You can substitute ground turkey or Italian sausage for the ground beef for a different flavor.
• Use gluten-free pasta to make this recipe gluten-free.
• Bowtie pasta holds up well, but rigatoni or penne work nicely too.
• For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
• To make this in a pressure cooker, brown the meat and onions in the sauté function first, then add all ingredients and cook under high pressure for about 5 minutes, followed by a quick release.
• Adding the cheese directly into the soup will create a creamier texture; serving on the side allows for more customization by each eater.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: easy lasagna soup, lasagna soup recipe, Italian soup, ground beef soup, comforting soup, simple lasagna dish, one pot lasagna