Description
This Easy Lasagna Soup recipe is a comforting and hearty dish that combines all the classic flavors of lasagna in a warm, delicious soup form. Perfect for chilly days, it features ground beef, tomatoes, and pasta simmered together with Italian seasoning, topped with a trio of cheeses and fresh parsley. Ready in under an hour, this recipe serves 6-8 people and is great for weeknight dinners or casual gatherings.
Ingredients
Scale
Sauce and Broth
- 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)
- ⅓ 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
- Black Pepper, to taste
Pasta
- 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta
Cheeses and Garnish
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat the Oil: In a large pot or Dutch oven over medium heat, add 1 to 2 tablespoons of olive oil and warm it until shimmering, ensuring it’s hot enough to sauté.
- Brown the Ground Beef: Add 1 pound of ground beef to the pot. Cook it, breaking it apart with a spoon, until it is browned all over and cooked through, about 5-7 minutes.
- Sauté Onion and Garlic: Stir in the diced onion (1 large) and minced garlic (4 cloves). Cook for 3-4 minutes until the onion becomes translucent and fragrant.
- Add Tomato Ingredients: Pour in 1 can of diced tomatoes (15 ounces, undrained), 1 can of tomato sauce (15 ounces), and ⅓ cup tomato paste. Stir thoroughly to combine all the tomato products with the beef and aromatics.
- Pour in Broth and Seasonings: Add 4 cups chicken broth, 1 to 2 cups water to adjust the soup’s thickness, 1 tablespoon Italian seasoning, 1 teaspoon sea salt (adjust to taste), and black pepper. Stir well and bring the soup to a boil.
- Cook the Pasta: Once boiling, add 8 ounces of uncooked bowtie pasta to the pot. Reduce the heat to a simmer and cook uncovered until the pasta is tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Adjust Seasoning and Consistency: Taste the soup and adjust salt, pepper, or Italian seasoning if necessary. If the soup is too thick, add a little more water or broth to reach desired consistency.
- Serve with Cheeses and Parsley: Ladle the soup into bowls. Top each serving with a spoonful (about ½ cup) of ricotta cheese, a sprinkle of shredded mozzarella (2 ounces), shaved or grated parmesan (¼ cup), and chopped fresh parsley (¼ cup) for a fresh finish.
Notes
- You can substitute ground beef with ground turkey or sausage for different flavor profiles.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, reduce the amount of water added or cook the soup longer to reduce the liquid.
- Lasagna soup can be stored in the fridge for up to 3 days and reheated on the stovetop or microwave.
- Gluten-free pasta can be used to accommodate dietary restrictions.
Keywords: lasagna soup, easy soup recipe, Italian soup, ground beef soup, comfort food soup