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Easy Lasagna Soup Recipe

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4.1 from 51 reviews

This Easy Lasagna Soup recipe delivers all the rich flavors of classic lasagna in a comforting bowl of soup. Made with ground beef, a medley of tomatoes, Italian seasoning, and tender bowtie pasta, this hearty dish is topped with a trio of creamy ricotta, mozzarella, and Parmesan cheeses and fresh parsley for a satisfying Italian-inspired meal that comes together quickly on the stovetop.

Ingredients

Meat and Aromatics

  • 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 (don't drain)
  • 1 (15-ounce can) Tomato Sauce (or tomato puree)
  • 1/3 cup Tomato Paste (about half of a 6-ounce can)

Liquids

  • 4 cups Chicken Broth
  • 1-2 cups Water (to adjust consistency)

Seasonings and Pasta

  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Salt (or more as needed to adjust flavor)
  • Black Pepper (to taste)
  • 8 ounces Bowtie Pasta (uncooked) (or similar sturdy pasta)

Cheeses and Garnish

  • 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. Prepare the pot: Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering, preparing the base for cooking.
  2. Sauté the aromatics and beef: Add ground beef, diced onions, and minced garlic to the pot. Cook until the beef is fully browned and onions are translucent, stirring frequently. Drain excess fat if necessary to avoid a greasy soup.
  3. Add tomato ingredients and seasonings: Stir in the canned diced tomatoes with their juice, tomato sauce, and tomato paste. Pour in the chicken broth, then add Italian seasoning, salt, and black pepper. Mix until evenly combined.
  4. Add pasta and bring soup to boil: Add the uncooked bowtie pasta directly into the soup mixture. Increase the heat to high and bring the soup to a rolling boil.
  5. Simmer the soup: Reduce the heat to medium and let the soup simmer for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking, until the pasta is al dente to your liking. Adjust thickness by adding water or more broth as needed.
  6. Serve with cheeses and garnish: Once slightly cooled, either stir in ricotta, shredded mozzarella, and Parmesan directly into the pot, or serve the cheeses on the side for individuals to add. Garnish with freshly chopped parsley before serving.
  7. Storage and reheating: Allow leftover soup to cool completely before storing in an airtight container. Refrigerate up to 5 days or freeze for up to 90 days. When reheating, add extra water or broth to compensate for noodles that have absorbed liquid.

Notes

  • You can substitute chicken broth with vegetable broth for a slightly different flavor or vegetarian option.
  • If you prefer a thicker soup, reduce the amount of broth or water added.
  • Using a sturdy pasta like bowtie is important to prevent mushiness; avoid delicate noodles that break down quickly.
  • Ricotta cheese adds creaminess but can be skipped for a leaner soup.
  • For a pressure cooker version, follow appropriate pressure cooking settings to reduce cooking time as noted in the recipe's footnotes.

Find it online: https://recipethrive.com/easy-lasagna-soup-recipe/