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.
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 (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
Instructions
- 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.
- 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.
- 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.
- Add pasta: Pour the uncooked bowtie pasta into the soup mixture, stirring to distribute evenly.
- Bring to boil: Increase heat to high and bring the soup to a rolling boil.
- 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.
- 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.
- 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
