Description
This Easy Lasagna Soup Recipe is a comforting and hearty dish that captures all the rich flavors of traditional lasagna in a warm, flavorful soup form. Made with ground beef, garlic, tomato sauce, and pasta, it’s topped with creamy ricotta, melted mozzarella, and fresh parmesan, making it a perfect weeknight meal that is both satisfying and simple to prepare.
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 (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)
Toppings
- 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
- Heat the Oil and Brown the Beef: In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
- Add Aromatics: Add the diced onion and minced garlic to the browned beef. Cook, stirring frequently, until the onion is softened and translucent, about 3-4 minutes.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes (with juices), tomato sauce, tomato paste, and Italian seasoning. Mix well to combine all ingredients thoroughly.
- Add Broth and Simmer: Pour in the chicken broth and add 1 cup of water to start. Season with sea salt and black pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes to blend the flavors.
- Add Pasta and Adjust Consistency: Add the uncooked bowtie pasta to the simmering soup. If the soup is too thick, add the remaining 1 cup of water (or enough to reach your preferred consistency). Continue to cook for 10-12 minutes, or until the pasta is tender but al dente.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a spoonful of ricotta cheese, a sprinkle of shredded mozzarella, shaved parmesan, and fresh chopped parsley for brightness and added flavor. Serve immediately while warm.
Notes
- You can substitute ground turkey or Italian sausage for ground beef for a different flavor.
- Use gluten-free pasta to make this recipe gluten-free.
- Adjust the amount of water depending on how thick or soupy you prefer your lasagna soup.
- Leftovers store well in the fridge for up to 3 days; just reheat gently on the stovetop.
- For a vegetarian version, omit the meat and use vegetable broth instead.
