Description
This Lasagna Soup recipe brings all the classic flavors of traditional lasagna into a comforting and easy-to-make soup form. Combining browned ground beef, savory tomato broth, Italian herbs, and tender bowtie pasta, it’s topped off with a mix of ricotta, mozzarella, and Parmesan cheeses, making each spoonful rich and satisfying. Perfect for a cozy family dinner, this soup is ready in 45 minutes and serves 12.
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, undrained
- 1 (15-ounce) can tomato sauce (or tomato puree)
- 3 ounces tomato paste (¼ cup)
- 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
- 8 ounces bowtie pasta (uncooked)
Cheese & Garnish
- ½ cup ricotta cheese
- 2 ounces shredded mozzarella cheese (about ½ cup)
- ¼ cup Parmesan cheese, shaved, shredded, or grated
- ¼ cup fresh parsley, chopped
Instructions
- Brown Meat and Sauté Vegetables: Heat 1-2 tablespoons of olive oil in a large soup pot over medium-high heat. Add 1 pound of ground beef, 1 diced large onion, and 4 minced garlic cloves. Cook the mixture until the beef is browned and the vegetables are softened, about 6-8 minutes. Drain any excess fat to keep the soup from being greasy.
- Simmer Soup: Stir in 1 (15-ounce) can of diced tomatoes with their juice, 1 (15-ounce) can of tomato sauce or puree, 3 ounces (¼ cup) of tomato paste, 4 cups of chicken broth, and 1-2 cups of water depending on your preferred soup thickness. Add 1 tablespoon of Italian seasoning, 1 teaspoon of sea salt, and black pepper to taste. Increase the heat to bring the mixture to a boil.
- Add Pasta: Once boiling, add 8 ounces of uncooked bowtie pasta. Reduce the heat to a simmer and cook for 10-15 minutes, stirring frequently to prevent the pasta from sticking to the bottom of the pot. Adjust the soup’s consistency by adding more water or broth if it becomes too thick.
- Serve: When the pasta is tender and the soup flavors are well blended, serve the soup hot. Add ½ cup of ricotta cheese, 2 ounces of shredded mozzarella, and ¼ cup of Parmesan cheese either mixed directly into the soup or allow guests to add cheese individually. Garnish with ¼ cup of freshly chopped parsley for a fresh finish.
Notes
- Use lean ground beef to reduce fat content.
- Feel free to substitute ground turkey or chicken for a lighter version.
- For a vegetarian version, omit meat and use vegetable broth instead of chicken broth.
- Adjust salt according to taste and dietary needs.
- If preferred, you can cook pasta separately and add it to individual bowls to prevent soggy pasta in leftovers.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding water or broth to maintain soup consistency.
