Description
This Italian Lasagna Soup is a hearty, comforting dish that combines all the delicious flavors of traditional lasagna in a warm, cozy soup form. Featuring ground beef, Italian seasonings, and three types of cheese with bowtie pasta, it’s perfect for a family meal on chilly days. Ready in just 45 minutes, this recipe is easy to follow and yields 12 satisfying servings.
Ingredients
Scale
Meat and Vegetables
- 1-2 tablespoons olive oil (or preferred oil)
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
Tomato Base
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce (or tomato puree)
- 3 ounces tomato paste (¼ cup)
Liquids and Seasonings
- 4 cups chicken broth
- 1-2 cups water (or more, as needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt (or more, to taste)
- Black pepper, to taste
Pasta and Cheese
- 8 ounces bowtie pasta (uncooked)
- ½ cup ricotta cheese
- 2 ounces shredded mozzarella cheese (about ½ cup)
- ¼ cup Parmesan cheese, shaved, shredded, or grated
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Brown Meat and Sauté Vegetables: Heat olive oil in a large soup pot over medium-high heat. Add ground beef, diced onion, and minced garlic. Sauté until the beef is fully browned and the vegetables are softened, about 5-7 minutes. Drain any excess fat from the pot if necessary.
- Simmer Soup: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, and water. Add Italian seasoning, sea salt, and black pepper to taste. Increase heat and bring the mixture to a boil.
- Add Pasta: Once boiling, add the uncooked bowtie pasta to the pot. Reduce heat to a simmer and cook for 10-15 minutes, stirring frequently to prevent pasta from sticking to the bottom. Adjust the soup’s thickness by adding more water or broth as desired.
- Serve: Stir in ricotta, shredded mozzarella, and Parmesan cheese into the soup or serve cheeses separately for individual portions. Garnish with freshly chopped parsley before serving for a burst of color and freshness.
Notes
- Use lean ground beef to reduce fat content and prevent greasy soup.
- If you prefer a vegetarian version, substitute ground beef with mushrooms or plant-based meat alternatives and use vegetable broth.
- Adjust seasoning to taste, adding more salt or Italian herbs if desired.
- For thicker soup, reduce the amount of water or broth used; for thinner soup, add more liquid.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
